Marinade For Flank Steak Or Pork Tenderloin
A flavorful marinade blending wine vinegar, red wine, soy sauce, and Worcestershire for tenderizing and enhancing flank steak or pork tenderloin with rich, savory notes.
Ingredients
Instructions
- Marinate 3 to 4 pounds of flank steak or pork tenderloin in the marinade for 24 hours.
- Bake or roast the marinated meat until cooked through.
Tips & Substitutions
For a deeper flavor, let the meat marinate for up to 48 hours. If you don't have wine vinegar, substitute with apple cider vinegar. Consider adding fresh herbs like rosemary or thyme for an aromatic twist. Ensure the marinade fully covers the meat for even flavor distribution. This marinade works well with chicken too, so feel free to experiment.
Serving Suggestions
Serve the marinated and cooked flank steak or pork tenderloin sliced against the grain for tenderness. This dish pairs beautifully with roasted vegetables or a fresh salad. For a complete meal, consider serving with mashed potatoes or rice. Explore more American recipes for additional side options that complement this flavorful dish.
Storage & Reheating
Store leftover marinated meat in an airtight container in the refrigerator for up to 3 days. To reheat, place the meat in a preheated oven at 350°F until warmed through, about 15-20 minutes, or slice and pan-sear it for a quick reheating method that keeps the meat juicy.
Nutrition & Diet Analysis (per serving)
Each serving of Marinade For Flank Steak Or Pork Tenderloin contains roughly 151 calories, with 7g protein, 30g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1430mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this marinade?
Yes, this marinade is versatile and can be used for chicken, lamb, or even firm fish like salmon. Adjust the marinating time based on the thickness of the meat - thinner cuts require less time, while thicker cuts benefit from longer marination.
What should I do if I don't have Worcestershire sauce?
If you don't have Worcestershire sauce, you can create a substitute by mixing soy sauce with a splash of vinegar, a bit of sugar, and a dash of hot sauce. This combination will mimic the umami and tangy flavors of Worcestershire sauce.
Can I freeze the marinated meat?
Absolutely! You can freeze the marinated meat for up to 3 months. Just ensure it's in a freezer-safe container or bag. When ready to use, thaw in the refrigerator overnight before cooking for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).