Kittencal's Beef or Pork Marinade and Tenderizer
This is a teriyaki-style marinade that 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 fabulously on a London Broil, 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 of beef or pork, so you might want to double or even triple the ingredients. If doubling or tripling, I usually cut back on the soy sauce and still only use 2-3 tablespoons of fresh garlic. You can add 1 teaspoon of dry mustard powder. The powdered meat tenderizer is optional; it works great even without it! Don't forget to allow the meat to come 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's what works as the tenderizer.
This is a teriyaki-style marinade that 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 fabulously on a London Broil, 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 of beef or pork, so you might want to double or even triple the ingredients. If doubling or tripling, I usually cut back on the soy sauce and still only use 2-3 tablespoons of fresh garlic. You can add 1 teaspoon of dry mustard powder. The powdered meat tenderizer is optional; it works great even without it! Don't forget to allow the meat to come 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's what works as the tenderizer.
- 1/3 cup soy sauce
- 1 teaspoon black pepper
- 3 tablespoons worcestershire sauce
- 1/4 cup red wine vinegar or 1/4 cup cider vinegar
- 3/4 cup olive oil or 3/4 cup vegetable oil
- 2 -3 tablespoons fresh minced garlic
- 1/2 teaspoon ginger powder (if you prefer a stronger ginger f
- 4 tablespoons liquid honey (or 4 tablespoons maple syrup do not substitute brown sugar or white sugar or pancake syrup)
- 2 teaspoons powdered meat tenderizer (optional)
- Carbohydrate 39.1623201079926 g
- Cholesterol 0 mg
- Fat 1.35052000386291 g
- Fiber 10.1330000289719 g
- Protein 16.8219000482864 g
- Saturated Fat 0.176680000502179 g
- Serving Size 1 1 pounds meat (698g)
- Sodium 290.308000622895 mg
- Sugar 29.0293200790207 g
- Trans Fat 0.625240001796255 g
- Calories 195 calories
Step-by-step
- In a large bowl combine all ingredients except the meat; mix/whisk until very well combined.
- You may now transfer the marinade to a large resealable plastic bag if desired or leave in a large bowl.
- Pierce the meat all over with a fork.
- Add the meat to the marinade then turn to coat.
- Refrigerate for at least 8 hours or overnight.
- Remove meat and discard the marinade.
- Leave the beef or pork sit out on the counter and bring to 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!).
- Grill or oven-broil to desired doneness.
Kittencal's Secret to Incredibly Tender Beef and Pork
As a busy working mom, time is my most precious commodity. Weeknight dinners need to be quick, easy, and, most importantly, delicious. That’s why I rely on recipes that deliver maximum flavor and tenderness with minimal effort. This marinade is one of those gems, a recipe I’ve perfected over nearly two decades. It's transformed countless tough cuts of beef and pork into succulent masterpieces, always impressing my family and friends.
The beauty of this marinade lies in its versatility. Whether you're grilling London Broil for a summer barbecue, creating mouthwatering kabobs for a casual get-together, or preparing a simple yet elegant pork tenderloin for a special occasion, this recipe delivers. The secret ingredient? Honey. Not just for sweetness, but for its incredible tenderizing power. I've experimented with substitutes, but nothing comes close to the results I get with pure honey (or pure maple syrup in a pinch). It breaks down the tough muscle fibers, resulting in meat so tender it practically melts in your mouth. This is especially great for tougher cuts where a marinade is not just for flavour enhancement.
I remember the first time I used this marinade. I was a young wife, still learning the ropes of cooking for my family. I'd stumbled across a recipe for a teriyaki-style marinade, but I wanted something that would truly tenderize the meat, not just add flavor. After countless experiments and adjustments, this recipe emerged as my go-to for unbelievably tender beef and pork. It has become a staple in my kitchen, constantly evolving and adapting to whatever ingredients are at hand, always keeping the delicious results. Over the years, I've shared this recipe with countless friends and family members, each time witnessing the look of astonishment on their faces as they experience the tender, juicy results. It's become a family favorite.
Beyond the honey, the combination of soy sauce, Worcestershire sauce, vinegar, and garlic creates a complex flavor profile that complements both beef and pork beautifully. I often add a touch of ginger for an extra layer of warmth and spice. The olive oil not only adds richness but also helps to keep the meat moist during cooking. The optional meat tenderizer further ensures a melt-in-your-mouth texture. I’ve found that a little goes a long way; it's really more about the honey.
One of the most important steps is allowing the meat to come to almost room temperature before cooking. This seemingly simple step makes a significant difference in the final outcome. It allows the meat fibers to relax, resulting in a more tender and juicy product.
This marinade is so much more than just a recipe; it's a shortcut to restaurant-quality meals made with love in my own home kitchen. It's a taste of the past, a reminder of my early days as a young housewife, and a testament to the power of simple ingredients combined with a touch of culinary creativity. It's a recipe that simplifies the weeknight dinner routine, allowing me more time to focus on the things that matter most, while still enjoying delicious and tender meals that are sure to be a family hit. And that, my friends, is a flavor worth savoring.
Tips for Success:
- Plan ahead: Marinating the meat for at least 8 hours, or preferably overnight, is crucial for optimal tenderness.
- Don't over-marinate: While longer marinating times are beneficial, excessively long marinating times may make the meat too salty or tough.
- Use high-quality ingredients: The flavor of the marinade is directly related to the quality of the ingredients.
- Adjust to your taste: Feel free to experiment with the amounts of each ingredient to customize the marinade to your preferences.
- Room temperature: Letting the meat come to almost room temperature before cooking is key for tenderness.
So, the next time you're looking for a simple yet impressive recipe that transforms ordinary cuts of meat into extraordinary culinary creations, look no further than this fail-proof marinade! It's my secret weapon, one I’m happy to share with all of you.
