By Kittencalskitchen on November 05, 2003
Photo by Sandi (From CA)
Photo by Sandi (From CA)
"This is a teriyaki style marinade ---who ever said that marinades are only for flavor and not tenderizing has never tried this recipe! this marinade produces the most fabulous tasting beef and pork and tenderizes like nothing you have ever had before! I developed this recipe almost 20 years ago and still use it to this day, this works fabulous on a London Broil, it makes the best kabobs and pork tenderloins!--- the longer the meat marinades the more tender and juicy it will be, so plan ahead the meat needs to stay in the fridge for a minimum of 8 hours to 24 hours (even better if left for 24 hours!) the amounts listed are enough for 2 pounds beef or pork so you might want to double or even triple the ingredients, if I am doubling or tripling I usually cut back on the soy sauce and still only use 2-3 tablespoons fresh garlic, you can add in 1 teaspoon dry mustard powder also, the powdered meat tenderizer is only optional you do not have to use it this works great even without it! don't forget to allow the meat to come down to almost room temperature before cooking, this will relax the meat fibers and create a more tender meat --- DO NOT substitute the honey for anything else but pure maple syrup, and if possible I recommend using honey that is what works as the tenderizer"
Serving Size: 1 (473 g)
Servings Per Recipe: 1
"In an effort to save money and time, I buy large packages of meat from Costco. I cook part of the meat right away and freeze the rest for later. Several months ago, I bought a large package of pork chops, six of which I put together with your marinade and froze for future use. This week I thawed the porkchops and grilled them. They were amazing; very moist and tender! I'm picky about pork too. I will definitely be making this again and again. Thank you! P.S. I did let the porkchops marinate for 24 hours in the refrigerator first, before freezing them."
"What WONDERFUL flavor this has! I set aside 1/2 cup of the recipe in a separate container from the meat marinade and used it for cooking. I marinated a 2 lb pork tenderloin for 24 hours. Put the meat in my crockpot. Made 1 1/2 cups of chicken broth from bouillon granules and mixed it with the reserved marinade. Cooked it for 1 hour on high, and low for 4. Pulled the meat apart and stirred it around in the broth and let it marinate for another hour before serving. You could use the liquid to make a gravy or just use as "au jus" for your pork or on mashed potatoes or do both. I made Recipe #19259 Supreme Garlic Mashed Potatoes to go with our meal. Another winner recipe on here!"
"A wonderful basic marinade! I only had time to marinate for 6 hours but the pork still turned out so tender and flavourful. Would use a touch less honey the next time to keep things decidedly savoury. Thank you for the recipe!"
"This is the just the best! We buy a 3 lb. cut of inexpensive meat from costco, let it marinade a day or two, and it is better than any restaurant steak you can get. I only make about a lb. at a time, and then, while grilling, pour the leftover marinade over the steaks. (I also add a bit more ginger, as it is very good.) Thanks! Just an afterthought: for those who think it tastes too much like soy sauce...I actually switch the soy sauce amount and the worchestershire amount around. I never actually made it as written, but that was the only sub I made at first. Now I also add some red wine for flavour and some ketchup to thicken it up. Another thought; I have had to use brown sugar before and it did turn out fine, with no burning. (but maybe I got lucky)"
"Holy Cow!!!! YUM, YUM, YUM! I know you don't really need another review for this, but I can't help sharing my story! My hubby is a hunter and he recently harvested a wild hog. We ended up w/ lots of pork chops, and I was so apprehensive about them to say the least. However, I felt very confident in a marinade created by Kittencal, and I was not disappointed at all! It's b/c of this recipe that I was able to eat WILD HOG MEAT! My hubby was beside himself with excitement - he had to call all his buddies about how great our meal was! Thank you, Kittencal, I loooooove your recipes!"
"Hey, Kittencal! This combination of flavors is outstanding and I thank you for sharing. I love to marinate and your recipe made our top sirloin super flavorful and tender. Still wondering though about what makes it so special. Perhaps the ginger? At any rate, I can hardly wait to use it again. With gratitude, E. "
"We used this on pork steaks and this sweet marinade is perfect for pork. I haven't tried it on beef YET but we will soon. I think this is my go to marinade for pork steaks. We like them but sometimes they come out blah, not anymore. This marinade is very flavorful, thank you for helping us out in that area."
"It was beautifully yummy :D And that's coming from someone who doesn't like to eat steak!"
"Tis marinade is going in my little box of Hot Damn this is good!! Recipes because it is tasty and I also used it to marinade some Angus stew meat and it was wonderfully tasty and helped make the meat tender I like to season and flour mine and fry in the deep fryer for 9 mins and then serve on a plate alongside some yellow rice and add saut?ed red and orange bell peppers and onions cut into squares...umm, Mmm Good. %u2754%uD83C%uDF5B%uD83C%uDF74%uD83D%uDE0A"
"I knew this was gonna be good! I usually always try Kittencalskitchen recipes. I used this marinade for rib eye steaks. OMG, the marinade is absolutely delicious! As I kept rotating the meat, I kept licking my fingers just to taste the marinade. I had an 8 oz rib eye (one for myself) and another 8 oz for my hubby. I had marinade left over, and just hated to throw the left over out, again, it was so darn good. I cut my steak in half, hoping to eat only 3-4 oz of steak (portion control), but man, it was difficult giving that other half to my husband, but I had to get it off of my plate or I would have devoured that whole steak. So, good!!!"
"Delicious !!! I used this with ribeye steaks and let it set at least 24 hours - I also used Agave Nectar instead of honey. I never Pierce the meat with a fork or even polk because it takes away the texture and also lets out natural juices - IMO .
Was wonderful !!!"
"An excellent marinade. Have used this recipe twice, both times for grilled pork tenderloin. I used honey the first time and pure maple syrup the second time. Both were good, however, I think I prefer the maple syrup. I was out of ginger and substituted mace with a bit of grated lemon peel, and liked that also. Thanks Kitten!"
"Followed this recipe exactly, on some Tri-Tip and Ball-Tip steaks I found on clearance at Safeway. I usually just use a rub before grilling, and put up with the fact that these kinds of steaks aren't the most tender! This time, however, I soaked them overnight in Kittencal's marinade -- and voila! Moist and tender steaks, right off the grill, without an overpowering "marinade" flavor -- just right! I'll definitely be using this recipe again and again, on all kinds of meats! Thanks so much for sharing!"
"This was good we made this with pork, my partner made it and I know he added a couple of extra ingrediants but not exactly what they were but I do remember apple was one of them. I would make again TY Kittenical"
"I made this marinade today and it is wonderful! I used fresh grated ginger (since I had some in the fridge) and also added lime zest, lime juice, and cilantro (again since I had some). Thanks for posting!"
"We've tried this twice now and both times it was great! First time we grilled for company and everyone loved it. Today I made it in the crockpot with carrots and potatoes and it smelled divine! This will be used over and over again as my family loves having pork at least once a week. Thank you for sharing!"
"I had some half price rib eye steaks in the freezer that were starting to get freezer burn. Used this marinade minus the meat tenderizer (they were rib eyes after all!) Absolutely fabulous. The flavor complemented the steak without overpowering it and it wasn't too sweet. Will use again with a tougher cut of meat and the tenderizer. Another great recipe KittenCal. Thanks for sharing."