Recipe by SarasotaCook
Fresh flavors is the key. Now this does work with dry herbs, but for me the taste is not the same. My two (2) favorites to use the marinade on are chicken or thick slices of pork loin. To save money, I often buy a large pork loin and cut it in thick 1-1 1/4" slices and freeze them, then when I want one for dinner, defrost and cook it up. This marinade works best if allowed to marinate for 8-24 hours.
- 1⁄2 cup olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons grated onions
- 2 teaspoons garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon red pepper flakes
Directions See How It's Made
- Marinade -- Simply mix everything together in a baggie (ziploc bag) or small bowl, and add in your meat or poultry. I prefer to use a baggie because there are no dirty dishes, just throw the baggie away, easy clean-up.
- Marinate 8-24 hours for the best flavor.