South-West Marinade

Submitted 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."

 

• Ready In: 5mins
• Ingredients: 8
• Serves: 12

ingredients

• 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

1. 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.
2. 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.

Reviews

[loof751]

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!

 

[UmmBinat]

Good, and though I have never tasted BBQ sauce I think the marinade smells similar. I used this on chicken thighs baked in a 350F oven covered part of the time and also broiled for some dark bits part of the time. I used organic corn free ketchup, after searching Google for red wine vinegar substitutes I decided on using tamarind paste mixed with water which is supposedly an Indian substitute for the former and I know we like the taste it imparts. I used 2 tsp garlic salt in place of the garlics and onion powder as I didn't have any powders on hand, freshly ground black pepper, date molasses, therefore I cut down the brown sugar quite a bit, plus the bay leaf. We had this with very delicious, recipe#170604 and wonderful recipe#446644. Made for Please Review My Recipe: from 4 September 2011 ~

 

[magpie diner]

A very versatile, quick sauce that most likely you have all the ingredients on hand. I made half the recipe and that made more than enough for our one meal. This doesn't scream south-west to me, more bar-b-que sauce, and due to that I added a few drops of liquid smoke. I used on some tofu and the others used on burgers and said it was great. Would definitely make again!

 

[nemokitty]

This was very tasty! It made the chicken moist and tender. I followed exactly except cut the recipe down in half. Made for 1-2-3 Hits Tag Game 2010.

 

[AZPARZYCH]

This is a very mild tasting marinade that went well with our grilled chicken tenders. It is not spicy at all and just the right amount of sweetness. I made 1/2 a batch since I just had tenders and it was the perfect amount. I used the garlic powder rather than the copped garlic, and 1 1/2 Tbs brown sugar; with the ketchup and molasses I didn't want it too sweet. Will make again, it is very flavorful and something that my boys can eat and not complain that it is 'spicy'. Made for Newest Zaar.