A tailgating friend introduced us to Andria’s Sauce several years ago. It is made in Western Illinois, so it’s a regional steak sauce, available in the St. Louis area and west as far as Lake of the Ozarks at least. We use it as a marinade on chicken and pork and love it. It tenderizes the meat and adds a tangy flavor. The bottle suggests that you use it as a steak sauce, but it is very strong and has almost a gritty texture, so I can’t imagine doing that. As a marinade though, delicious!! Use your meat thermometer so you don’t overcook the meat (150 degrees for pork and 165 degrees for chicken) and I guarantee, it will be moist and delicious, no additional sauce needed.
I use leftover cooked chicken breasts in salads, tacos and quesadillas. The pork, we just reheat and maybe add bbq sauce on the leftovers. Yummy!
Grilled Pork or Chicken Tenderloins
Print recipeIngredients
Marinade
- 1/2 bottle Andria's Steak Sauce
- 1/2 bottle Zesty Italian Salad Dressing
Chicken Marinade
- 1/2 teaspoon Lemon Pepper
- 1 Lemon (Juice of)
Pork
- 2 to 3lb Pork Tenderloins (Trimmed of fat and silver skin)
Chicken
- 2 to 3lb Chicken Tenderloins (or Chicken Breasts (trimmed of fat))
Directions
| Marinade | |
| Step 1 | |
| Combine Andria's Sauce and Zesty Italian Dressing in large plastic, resealable bag. | |
| Chicken Marinade | |
| Step 2 | |
| If you are using chicken, add lemon pepper and lemon juice to Andria's Sauce & Zesty Italian Salad Dressing mixture in plastic bag. | |
| Step 3 | |
| Place pork in marinade and refrigerate overnight or place chicken in marinade and refrigerate 4 to 6 hours, turning occasionally. | |
| Step 4 | |
| Remove from refrigerator 30 minutes before grilling and grill on preheated grill (medium heat) until done. | |
Yum – this is making me hungry!
My favorite recipe! I wish they sold that Andria’s in Kansas City!