Best 6 Tangy Beef Or Pork Marinade Recipes

TANGY BEEF OR PORK MARINADE

Steps:

• Mix red wine vinegar, soy sauce, maple syrup, ginger, mustard.
• Stir well.
• Taste for your own taste preferences.
• It should have a sweet tangy taste.
• Add garlic, sesame oil and optional red pepper flakes.
• Mix well.
• Pour into ziploc bag, add meat and press out all air.
• Marinate in fridge for several hours shaking the contents often as the oil will separate.
• I usually marinate overnight, but a couple hours is fine too.
• Marinating overnight makes the meat extremely tender and flavorful.
• The soy sauce measurement is low for our taste preference as we don't like it's salty taste.
• You can adjust however you wish to your liking.
• I don't measure any of the ingredients and I add alot of ginger and red pepper flakes because we like the additional kick.

BALSAMIC BEEF OR PORK MARINADE

Steps:

• Place meat in a shallow glass dish.
• Whisk together olive oil, vinegar, garlic, oregano, salt, and pepper.
• Pour over the meat, using about 1/2 cup per lb of meat.
• Cover and marinate several hours or overnight, turning occasionally.
• Remove the meat and place the marinade in a small saucepan.
• Boil for about 1 minute and then grill the meat, basting frequently with the marinade.

TANGY PORK BARBECUE

Steps:

• In a Dutch oven, melt butter over medium heat. Stir in flour until smooth. Add ketchup, water, vinegar, Worcestershire sauce, onion, garlic and seasonings; bring to a boil. Add roast. Reduce heat; simmer, covered, 3 hours or until meat is very tender., Remove roast; shred with two forks. Skim fat from cooking juices; return meat to pan and heat through. Using a slotted spoon, place mixture on buns.

TANGY GRILLED PORK TENDERLOIN

Steps:

• Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
• Prepare the grill for indirect heat.
• Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).

TANGY SIRLOIN STRIPS

Steps:

• In a shallow dish, combine the first six ingredients. Cut steak into four wide strips; add to the marinade and turn to coat. Cover and refrigerate for 2-3 hours or overnight, turning once., Drain and discard marinade. Wrap a bacon strip around each steak piece; secure with a toothpick. Sprinkle with lemon-pepper. Lightly oil the grill rack., Grill steak, covered, over medium-low heat or broil 4 in. from the heat for 10-15 minutes, turning occasionally, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Combine the glaze ingredients; brush over steaks. Grill until glaze is heated. Discard toothpicks.

TANGY PORK TENDERLOIN

Steps:

• Place pork tenderloins in a large resealable plastic bag or shallow glass container. In a bowl, combine the remaining ingredients; set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally. , Drain and discard marinade. Grill pork, covered, over indirect medium heat for 8-9 minutes on each side or until meat juices run clear and a thermometer reads 160°-170°. , In a saucepan, warm the reserved sauce; serve with pork.