How to Tenderize Beef or Pork

Marinade beef or pork to tenderize it.

Tenderizing beef or pork is easy with the perfect marinade. Marinating meat is a good way to add flavor, but it also helps tenderize the meat. You can try a variety of flavors in marinades, but you'll want to include acidic ingredients. The acidity in certain foods tenderizes the meat by affecting the proteins in the beef or pork. Garlic, pineapple, vinegar, wine, Italian dressing and citrus juice are among the ingredients that have high acidity or tenderizing enzymes. Marinate meats for six to 12 hours for the best results.

Things You'll Need

• All:
• 2 plastic bags
• 2 bowls
• 2 spoons
• Pork:
• 1 clove minced garlic
• ¼ cup lime juice
• 1 ½ tsp. ginger (ground)
• 1 tsp. dried rosemary
• 1 tsp. pepper
• Beef:
• ¼ cup soy sauce
• 2 ½ tbsp. garlic (minced)
• 2 tbsp. Worcestershire sauce
• ½ tsp. garlic powder
• 1 tsp. onion powder

Instructions

Pork

1. Mix all of the ingredients together in a bowl.

2. Place the pork in a plastic bag.

3. Pour in the marinade and seal the bag.

4. Chill the meat for at least six hours, but preferably overnight. Turn the bag over at least once so the meat is evenly marinated.

Beef

1. Stir the garlic, soy sauce, Worcestershire, garlic powder and onion powder in the bowl.

2. Add the mixture to a plastic bag.

3. Put the beef in the bag and seal it tightly.

4. Place the bag in the refrigerator for four to 12 hours. Rotate the bag a couple of times to evenly distribute the marinade.

References

• "Marinades, Rubs, Brines, Cures and Glazes"; Jim Tarantino; 2006
• "The Best Little Marinades Cookbook (Best Little Cookbooks)"; Karen Adler; 2000
• "Pig: King of the Southern Table"; James Villas; 2010
• "Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat"; Bruce Aidells; 2004