South-West Marinade

I took this recipe on Recettes du Québec.  It’s yummy with pork, chicken and even beef. The marinade is enough for 2 pork tenderloin.  You can put your meat in the marinade and freeze for later.

South-West Marinade

  • 1 cup ketchup
  • 3 tablespoons red wine vinegar
  • 1 teaspoon garlic powder or 3 garlic cloves, chopped
  • 3-4 tablespoons brown sugar (I always use 3)
  • 1/2 teaspoon pepper
  • 1/4 cup molasses
  • 1/2 teaspoon onion powder
  • 1 bay leaf
  1. Mix everything in a bowl or a ziplock bag. Put the meat in it for at least 1 hour. But it’s really yummy overnight. And I even let some pork tenderloin in it for 48 hours. I like to cut the pork tenderloin in slices lenghwise. That way it absorbs more marinade.
  2. Cook on the bbq but it can also be cook in oven or in a skillet. You can brush with the remaining marinade while it cooks.

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