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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pounds meat 206g Recipe makes 2 pounds meat) The following items or measurements are not included below: red wine vinegar |
||
| Calories 906 | ||
| Calories from Fat 730 | (80%) | |
| Amount Per Serving | %DV | |
| Total Fat 81.2g | 124% | |
| Saturated Fat 11.2g | 56% | |
| Monounsaturated Fat 59.1g | ||
| Polyunsaturated Fat 8.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2933mg | 122% | |
| Potassium 381mg | 10% | |
| Total Carbohydrate 46.0g | 15% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 38.0g | ||
| Protein 5.9g | 11% | |
Kittencal's Beef or Pork Marinade and Tenderizer
By: KITTENCAL
Nov 5, 2003
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, if possible use honey it will work the best!
2 pounds meat
Ingredients
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar or cider vinegar
- 3/4 cup olive oil or vegetable oil
- 2-3 tablespoons fresh minced garlic
- 1 teaspoon black pepper
- 1/2 teaspoon ginger powder (if you prefer a stronger ginger flavor then add in more)
- 4 tablespoons liquid honey (or 4 tablespoons maple syrup, DO NOT substitute brown sugar or white sugar or pancake syrup)
- 3 tablespoons worcestershire sauce
- 2 teaspoons powdered meat tenderizer (optional)
Directions
1
In a large bowl combine all ingredients except the meat; mix/whisk until very well combined.2
You may now transfer the marinade to a large resealable plastic bag if desired or leave in a large bowl.3
Pierce the meat all over with a fork.4
Add the meat to the marinade then turn to coat.5
Refrigerate for at least 8 hours or overnight.6
Remove meat and discard the marinade.7
Leave the beef or the pork sit out on the counter and bring almost room temperature, this will relax the meat fibers and make for a more tender juicy steak or cut of beef or pork (this is a very important step!).8
Grill or oven-broil to desired doneness.
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Roasted Garlic and Balsamic Marinade
Browse similar recipes by category
- Course > Main Dish
- Course > Condiments, etc. > Marinades & Rubs
- Main Ingredient > Meat > Beef > Steaks
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Oven > Broil/Grill
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: Jenniegal
On Nov 20, 2009
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 Supreme Garlic Mashed Potatoes Supreme Garlic Mashed Potatoes to go with our meal. Another winner recipe on here!
From: La Petisa
On Sep 14, 2009
Oh so good! I made this for a dinner with our nieghbors and it turned out fabulous! The chops sat in the marinade for over 24 hours so they were extra tender. Good stuff. Thanks for sharing! I will definitely make this one again.
From: 1TexasLizard
On Jul 18, 2005
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.
From: johnny s
On Jul 17, 2007
WOW!!! that discribes this marinade!! if you make this and you are not blown away, then you are hard to please. i marinated a chuck roast for 2 days, placed it in my slow cooker with celery, onion, carrot and portabella mushrooms. poured the marinade on top and cooked for 6 hrs. WOW!! thats all i can say. thank you kittencal.
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