While on a visit to the States from Germany, I was introduced to marinated pork and beef tenderloins. I came back to Germany to find these smaller, tender cuts of meat are easy to marinade and grill–or bake. Here are a couple of marinades we enjoy:
Yield: Serves 3-4
Ingredients
Teriyaka Marinade:
- 1/3 C. (80 ml) soy sauce
- 1/3 C. (80 ml) water
- 1/4 C. (60 g) brown sugar
- 1 T. red wine vinegar
- 1 T. oil
- 1 clove garlic, minced
Southwest Marinade:
- 1/3 C. (80 ml) soy sauce
- 1/3 C. (80 ml) vegetable oil
- 3 cloves garlic, minced
- 1 T. brown sugar
- 1 T. tomato paste
- 1 T. chili powder
- 2 tsp. cumin
- 1/4 tsp. red pepper
Honey Mustard Marinade:
- 1/2 C. (125 ml) honey
- 1/4 C. (60 ml) Dijon mustard
- 1/4 C. (60 ml) lemon sauce
- 1/4 C. (60 ml) soy sauce
- 2 cloves garlic, crushed
Instructions
- Whisk together the following ingredients and pour over 1 lb. (500 g) pork or beef tenderloin. Marinate at least 4 hours — up to 2 days. You may also freeze it and let it thaw as it marinates.
- Drain off the marinade and use for basting. Throw the remainder away.
- Grill over hot coals for 15 minutes per side. Or bake in a 350° F (180° C) oven for approximately 30 minutes or until the internal temperature reaches 160° F (70° C).
For additional recipes, please visit: http://ciaofromdebbie.com
©2015 Thrive.