Although it was developed for a rack of French-cut pork tenderloin, this marinade also works well with steaks and roasts.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 3 1/2 cups |
Ingredients
- 3 cups red wine
- ¼ cup Worcestershire sauce
- 2 tablespoons prepared Dijon-style mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons double-concentrated Italian tomato paste
- 1 tablespoon balsamic vinegar
- 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
- 1 tablespoon packed brown sugar
- 1 tablespoon fine sea salt
- 1 tablespoon ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root
- 1 tablespoon chopped horseradish
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives
- 1 tablespoon minced fresh dill
- 3 green onions, minced
Instructions
- Combine the red wine, Worcestershire sauce, mustard, lemon juice, tomato paste, balsamic vinegar, orange liqueur, brown sugar, salt, pepper, cumin, garlic, ginger, horseradish, oregano, basil, chives, dill, and green onions in a large bowl and whisk to combine. Make sure marinade completely covers the meat; marinade in refrigerator 16 to 24 hours.
Reviews
We used this for thick boneless pork chops. My only change next time would be to use less wine. I’ve never used basil in a marinade before. Nice touch. This is definitely a red meat marinade. Thanks Basil Brad!
This was very good. I seldom follow recipes for marinades, but this came out great. The fresh basil added a great flavor.
i made it exactly according to the recipe and it is a complex subtle blend of flavors (used it on pork tenderloin) . Excellent and i rate it as 4.5+.