Recipe by Boomette
I took this recipe on www.recettes.qc.ca It's yummy with pork, chicken and even beef. The marinade is enough for 2 pork tenderloin. I didn't include cooking time cause it depends on which cut of meat you use. You can put your meat in the marinade and freeze for later.
Top Review by loof
This is a really tasty marinade/sauce! More BBQ than southwest to me, so I marinated a piece of beef loin for about 4 hours, then simmered it in the sauce on low heat for about 2 hours, then shredded it. The meat was tender and the sauce had great flavor. Thanks for sharing your recipe!
- 1 cup ketchup
- 3 tablespoons red wine vinegar
- 1 teaspoon garlic powder or 3 garlic cloves, chopped
- 3 -4 tablespoons brown sugar (I always use 3)
- 1⁄2 teaspoon pepper
- 1⁄4 cup molasses
- 1⁄2 teaspoon onion powder
- 1 bay leaf
Directions See How It's Made
- Mix everything in a bowl or a ziplock bag. Put the meat in it for at least 1 hour. But it's really yummy overnight. And I even let some pork tenderloin in it for 48 hours. I like to cut the pork tenderloin in slices lenghwise. That way it absorbs more marinade.
- Cook on the bbq but it can also be cook in oven or in a skillet. You can brush with the remaining marinade while it cooks.