Prep 10 mins
Cook 0 mins
A double-hit of orange comes from orange juice concentrate and fresh orange zest. From EatingWell magazine, July/August 1998.
- 1⁄2 cup cider vinegar
- 1⁄3 cup frozen orange juice concentrate
- 1⁄4 cup reduced sodium soy sauce
- 1 tablespoon canola oil
- 4 garlic cloves, minced
- 2 tablespoons freshly grated orange zest
- 4 teaspoons dried thyme leaves
- Combine vinegar, orange juice concentrate, soy sauce, oil, garlic, orange zest and thyme in a small bowl.
- Use 1/2 cup to marinate pork, chicken or shrimp.
- Reserve remaining marinade for basting.
I have to admit I was a little wary about this recipe at first. I thought that with all the vinegar, it would be sour and that the thyme would be overpowering, but this is a great marinade! I used it on pork chops and only had them in the marinade for an hour and the flavors were very balanced. The vinegar adds a nice tang while the herbs add freshness. This will definitely be a go-to for me. Thank you for posting! Reviewed for ZWT -7.
This was very good. I used some on a fresh halibut fillet. Lovely fresh flavor.