Wine Marinade for Poultry and Pork
Wine Marinade for Poultry and Pork
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Chef's Note
“This is a nice Mediterranean-influenced marinade. All the herbs in this recipe except for the parsley are dried herbs. This can easily be turned into a beef or lamb marinade just by changing the dry white wine to a dry red wine.”
READY IN:5mins |
SERVES:6 |
YIELD:1 cup |
UNITS:US |
Ingredients Nutrition
- 1⁄2 cup dry white wine
- 1⁄2 cup olive oil
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon marjoram
- 2 tablespoons parsley, fresh, minced
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 lbs pork or 4 lbs poultry
Directions
- Combine the marinade ingredients in a large non-reactive bowl or one gallon food storage bag.
- Add the meat or poultry.
- Turn to coat all sides.
- Cover or seal tightly.
- Marinate for at least 6 hours or overnight, turning occasionally.
- Cooked in preferred method.
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Wine Marinade for Poultry and Pork