Marinade

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Servings: 1 Difficulty: Beginner
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A bright, herbaceous citrus-herb blend perfect for tenderizing and flavoring pork or poultry.
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Marinade

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Beginner
Servings: 1 Calories: 894.2

Description

This vibrant Mediterranean-style marinade brings a burst of fresh flavor to your meals. Combining the sharp tang of wine vinegar and lemon juice with the floral notes of dried thyme and summer savory, it creates a complex profile that cuts through rich meats. The touch of honey balances the acidity, while extra-virgin olive oil helps carry the flavors into the protein. Ideal for grilling or roasting, this mixture tenderizes and seasons simultaneously. It is particularly well-suited for pork chops, whole roasted piglets, or chicken, adding a sophisticated, home-style taste that elevates simple ingredients. Easy to whisk together, it is a versatile staple for any cook looking to add depth and brightness to their main course.

Ingredients

Directions

  1. In a small bowl, whisk together the wine vinegar, lemon juice, and honey until the honey is fully dissolved.
  2. Slowly drizzle in the extra-virgin olive oil while whisking continuously to create an emulsion.
  3. Stir in the crumbled dried thyme, crumbled dried summer savory, course grain sea salt, and bay leaves.
  4. Transfer the marinade to a container and let it sit for at least 15 minutes to allow the flavors to meld before using.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 894.2kcal
% Daily Value *
Total Fat 57.1g88%
Saturated Fat 8.3g42%
Cholesterol 0.0mg0%
Sodium 97527.8mg4064%
Total Carbohydrate 118.8g40%
Dietary Fiber 40.2g161%
Sugars 3.7g
Protein 11.9g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This marinade is designed to be used as a baste or pre-coat for meats. If using for a whole pig or large cut of meat, pierce the skin in several places before applying to help the flavors penetrate.

For best results, apply the marinade at least 30 minutes before cooking, or up to 4 hours in the refrigerator for deeper flavor.

If you prefer a stronger herb flavor, use fresh thyme and summer savory instead of dried, increasing the quantity slightly.

Store any unused marinade in an airtight container in the refrigerator for up to 5 days. Note that if the marinade has touched raw meat, it must be boiled for several minutes before being used as a sauce.

Keywords: marinade, mediterranean, lemon, herbs, pork, grilling, thyme, savory, olive oil, vinegar, honey, bay leaves, tenderizer, citrus, seasoning, roasting, flavor, simple, quick, homemade
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