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Whiskey Mustard Meat Marinade

February 28, 2014

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This has been our favorite marinade for flank steak and pork tenderloin. I can’t remember where I first found the recipe but I know I’ve changed it a little since then. I think the original recipe called for onion flakes and garlic flakes. I use fresh pressed garlic and sometimes add 1/4 c chopped onion. Recently I have been adding a teaspoon of smashed pink peppercorns. And let me tell ya about those pink peppercorns …. a little go a LONG way in flavor, be careful!

¼ c. whiskey
1/4 c. brown sugar
2 TBS chopped fresh onion
¼ c. Dijon mustard
¼ c. soy sauce
Splash Worcester sauce
1-2 cloves fresh garlic, smashed
pink peppercorns (optional)
salt and papper to taste

Mix all in a bowl, whisk.

Prepare meat by lightly slicing the meat diagonally each way and also forking it as to let the marinade soak into the meat.

Marinate overnight or package meat for freezing with the marinade.

NOTES:
– I use the reduced sodium soy
– Information on pink peppercorns (http://www.worldspice.com/spices/peppercorn-pink)

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