Thursday, April 29, 2010

Simple New Marinade

New marinades are always fun to play with.  A little of this and a little of that make a lot of difference.  My only problem is when adding a little bit of anything I don't write it down.  I will make a great dish, then when asked to reproduce, well I don't remember everything that went in it.  I know the basics, but never down to the last detail. I am going to get better at this.  A few days ago I whipped up a pretty good marinade out of things I had on hand and it turned out pretty good.  Last night I tried to duplicate it with a few changes for the best, I hope.  It started with Worcestershire, soy sauce, brown sugar, cayenne, salt and pepper.  The original amounts I have no idea, a taste and add type marinade.  Tonight I measured.

1/2 cup Worcestershire
1/4 cup Soy Sauce
2 Tablespoons Brown Sugar
1 Teaspoon Cayenne
1/4 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Pepper

This time I heated it up on the stove to melt the dry ingredients.  I removed a 1/2 cup of the marinade and let it cool.  Then poured it over a pork tenderloin and let it marinate for 1 hour.  Here it is before the oven.
I cooked it at 225 degrees until it reached an internal temp of 155.  Then let it rest for about 10 minutes.  While it was cooking I boiled the rest of the marinade until it was reduced by half.  I drizzled it over the sliced pork and potato wedges.
This was a very good simple meal.  I tasted a piece of the pork pre finishing sauce and it was good, but the drizzle added a great extra bump of flavor.  I like the basics of this marinade but it definitely needs a little something else. It is sweet and spicy but just didn't have the depth I was looking for. I can't wait to figure out what it is.  


  1. I think you should of kicked up the cayenne to 2 tablespoons. You would grab some attention then. It does sound like a good dish the way it is. Great Job.!

  2. Maybe some ginger to go with the soy sauce?

  3. Thanks for the input, I think I will add both more cayenne and ginger. That should really spice it up a bit.