Wine Marinade for Poultry or Pork

1
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In

Recipe: #2852

November 20, 2011



"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. "

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (2055.3 g)
  • Calories 4632.7
  • Total Fat - 355.6 g
  • Saturated Fat - 78 g
  • Cholesterol - 544.4 mg
  • Sodium - 11892.9 mg
  • Total Carbohydrate - 136.4 g
  • Dietary Fiber - 0.8 g
  • Sugars - 0.1 g
  • Protein - 211.7 g
  • Calcium - 214.7 mg
  • Iron - 13.1 mg
  • Vitamin C - 29.7 mg
  • Thiamin - 0.4 mg

Step 1

Combine the marinade ingredients in a large non-reactive bowl or one gallon food storage bag.

Step 2

Add the meat or poultry.

Step 3

Turn to coat all sides.

Step 4

Cover or seal tightly.

Step 5

Marinate for at least 6 hours or overnight, turning occasionally.

Step 6

Cooked in preferred method.

Tips & Variations


No special items needed.

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OnlyTheBestRecipez

I used this for chicken thighs which I took the skin off of before marinating. We loved the taste from the long marinading time. I did it overnight to infuse the flavors into the meat. It made a delicious meal with Greek salad to go with it!

(16 Jun 2021)

Beth

I used the beef option with red wine. Our steak was so delicious using a Merlot. I will make it again, and try it for the pork and chicken using white wine. Can't wait!

review by:
(23 Aug 2020)

AcadiaTwo

I halved the recipe as I only had two porkchops bonein. I forgot to marinate them last night, so I did it this morning which added up to 8 hours. The recipe was flavorful on the chops but I think they should have marinated longer as they would have been more tender. I grilled them on our gas grill for 3 minutes per side on medium high heat. I served them with grilled red bell pepper and short grain brown rice. Made for Alphabet Soup tag.

review by:
(23 May 2012)