How to Tenderize Pork

Without a tenderizing marinade, pork can be very tough and unappetizing to eat. Here are suggestions on the types of base ingredients to use in tenderizing either pork chops, loins, or roasts.

Instructions

1. Most tenderizing marinades consist of either and acid, such as lemon, lime or wine, or an enzyme, such as pineapple. Dairy, generally in the form of yogurt or buttermilk, is often the most effective tenderizer, in part because of its minimal acid content.

2. As both acids and enzymes break down the proteins in the meat, the trick with tenderizers is not to overdo it. With an enzyme especially, such as pineapple or papaya, more than a brief time marinating, depending on the thickness of the meat, will reduce the meat to mush. Have you ever eaten to much pineapple and your tongue gets numb? This is the same thing it does to meat.

3. Acids, such as lime and wine, will effectively tenderize meat if used sparingly. If you let it soak too long, such as one day or more, it will actually draw out the water and toughen meat as it denatures the proteins in the pork. Balance acids with other liquids and seasonings. For example, mix lime juice with soy and herbs for a delicious, balanced marinade that will tenderize the meat. The thinner the cut of meat, the less time you should let it marinade in a highly acidic marinade, such as lemons. 30 minutes is sufficient.

4. Beer is a good tenderizer for meat, and is not overly acidic. Marinade your preferred pork cut in a bottle of beer overnight, adding a squeeze of lime. It will be tender and delicious.

5. Strange as it sounds, yogurt is one of the best meat tenderizers, and will not make the meat mushy or leave a yogurt taste. Simply brush the pork liberally with plain yogurt and season with whatever herbs and spices you prefer, and allow to marinade over night, and it will be tender and moist by dinner time.