Who doesn’t like a good marinade? I like a marinade that you can use for beef, chicken and veggies. My friend Patrice is a great cook and baker. She is always whipping up something yummy. One of the recipes that she shared with me is for her famous marinade. She puts a frozen London broil in the marinade and lets it thaw right in the marinade. I am anxious to try the London broil, but I marinated a pork loin roast this time. I marinated it over night and cooked it in one of those rotisserie thingys that take up so much room on your counter and are a pain in the butt to clean. I do love them though. The pork was good….I may have overcooked it a bit. I think I will use the leftover pork to make some fried rice.
But the marinade!! oh so very yum-m-m-m. Patrice, it was as you promised…..deeeeeeelicous. I did add some heat though. You KNOW how I love my spicy. But you couldn’t taste the heat. I can’t wait to marinate some chicken thighs or some salmon. Thank you Patrice for sharing the recipe. It is a keeper in my recipe file.
soaking in the marinade….
1 cup brown sugar
2/3 cup ketchup
2/3 cup vinegar
1/2 cup oil (I used vegetable)
1/2 cup soy sauce
5-6 fresh garlic cloves, minced
fresh ginger (I used 2 tablespoons of grated)
mix everything together and dump in your choice of meat. Easy as that. As with most marinades, marinate for at least 5 or 6 hours. Then proceed with your desired cooking method….barbecue, oven roasted, or even in a hot skillet, depending on what you are marinating.
I even heated some of the marinade, removing as much of the oil as I could. Just skim it off the top with a spoon. Just be sure to let the marinade cook for awhile, since it will have had meat soaking in it. Then just drizzle it over your beef, chicken or whatever.
If you want to do the pork loin, they cook up great in the oven, roasted at 400 for about 40 minutes, for a 2 pound roast. The internal temperature should be 145. Don’t overcook it or you will have a dry, yucky, tough piece of meat and you will have to toss it and order a pizza.