Lemon Juice in Marinade
I made a marinated beef tenderloin over the weekend and the marinade consisted of 2 liters Dr. Pepper, soy sauce, garlic, salt, pepper, and 1 1/2 cups lemon juice. This seemed like alot of lemon juice and it did turn the outside of the meat brown like a acid will do, but it turned out great, very tender and flavorful. I've seen alot of marinades with acid but this seemed like alot, does anybody have any insight on why so much lemon with the Dr. Pepper. Just FYI we can do this with whole tenderloins because we can get them locally for 3.99-4.99 per pound.
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6 Comments:
Holy Smokes, Smokey07! First off, where do you live that you can get whole tenderloins for $3.99-4.99 per pound, and secondly, can I move in with you?
I would imagine the amount of lemon juice would be to offset the cloying sweetness of the Dr. Pepper, but that's just me.
juliebugsmama at 2:34PM on 06/30/09
@juliebugsmama, first, Boise Idaho. Secondly, we'll talk about that.
smokey07 at 3:36PM on 06/30/09
It's also a lot of Dr. Pepper. If it was 1 1/2 cups of lemon and 2 cups of water, that would be different. And it's a lot of meat, not like one poor think flank steak.
It still sounds like a lot of lemon, but if it worked, that's all that matters. I guess it also depends on how long it marinates.
dbcurrie at 5:38PM on 06/30/09
I am going to try this recipe that you just gave, i bet it turned out wonderful. I want to move in too, so make sure you have a big place or move to a bigger house lol. I use citrus in marinades as well as well as ceviche.
pjracz10 at 6:29PM on 06/30/09
@dbcurrie: If it works that is all that matters. Well stated.
I usually use both an acid and an oil or fat in a marinade as a base then include the various flavor enhancements but I don't see an oil here. I wonder if the addition of a neutral oil (like canola) would change the outcome significantly?
thegoch at 6:39PM on 06/30/09
Dr pepper is pretty acidic too.
the_o at 7:12PM on 07/01/09