Best Tangy Beef Or Pork Marinade Recipes

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TANGY GRILLED PORK TENDERLOIN



Tangy Grilled Pork Tenderloin image

This is a quick, easy and very flavorful recipe. I've made it many times. Plan ahead because the pork needs to marinate.

Provided by Sadie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 4h40m

Yield 6

Number Of Ingredients 5

2 pounds pork tenderloin
⅔ cup honey
½ cup Dijon mustard
¼ teaspoon chili powder
¼ teaspoon salt

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).

Nutrition Facts : Calories 267.3 calories, Carbohydrate 35.3 g, Cholesterol 65.3 mg, Fat 3.6 g, Fiber 0.1 g, Protein 23.4 g, SaturatedFat 1.2 g, Sodium 650.5 mg, Sugar 30.9 g

GRILLED MARINATED BEEF FILLET WITH A TANGY SAUCE



Grilled Marinated Beef Fillet With a Tangy Sauce image

Marinated steak served on a bed of mash, topped with spinach and drizzled with a tangy sauce. I served mine on parsnip mash, but you can serve steak with whatever vegetable or potato you like, mine is only a serving suggestion. You can also use beef sirloin, rib-eye or rump steak instead of beef fillet.

Provided by The Flying Chef

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 steak fillets
1/4 cup balsamic vinegar
4 -5 tablespoons olive oil
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons grainy mustard
1 1/2 teaspoons beef bouillon granules (I use quite a dense stock, so adjust for taste, with what you use.)
1/2 cup water
1 tablespoon sugar (generous)
1 teaspoon cornflour
100 ml sour cream
pepper

Steps:

  • Combine vinegar, oil and mustard's in storage container add steaks and marinate several hours or overnight.
  • Drain beef and reserve marinade. In a medium saucepan add stock, sugar and water to reserved marinade. Heat over medium heat until sugar dissolves. Mix a little water with cornflour and add to sauce, stir until mixture thickens. Keep warm over low heat stirring occasionally. If sauce seems to be getting too thick add a little more water, not to much though, as remember you still have to add the sour cream which will thin it out again.
  • Heat a small amount of olive oil in a pan over med high heat (or grill or BBQ) add the steaks and sear 1-2 minutes each side. Cook for a further 4-5 Min's a side for medium rare. Cooking time will vary depending on the thickness of the meat. Remove steaks and allow to rest.
  • While the steak rests, turn up the heat on the sauce and whisk in sour cream (this will also blend in any mustard that is still a little lumpy.), add pepper to taste.
  • To serve: Place a few spoonfuls of desired mash in the centre of a plate, place steak on top and top with a mound of spinach, drizzle with sauce.

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