Balsamic-Rosemary Marinade
Ingredients
- 2/3 cup balsamic vinegar
- 1/3 cup olive oil
- 2 Tbs. soy sauce
- 4 1/2 tsp. firmly packed golden brown sugar
- 3/4 tsp. freshly ground pepper
- 1/2 cup finely chopped fresh rosemary
- 5 garlic cloves, chopped
Directions
In a food processor, combine the vinegar, olive oil, soy sauce, brown sugar and pepper and pulse until blended. With the motor running, drop the rosemary and garlic through the feed tube and continue to process until fairly smooth.Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).
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Rated 5 out of
5
by
Teff from
The very best
I have made this over and over again. Very easy and I freeze the extras for next time. Great with chicken and fish. My family loves this
Date published: 2016-10-05
Rated 5 out of
5
by
Pais from
Delicious, my favorite pork marinade!
Simple and easy to make, I doubled the rosemary and garlic, and processed until pretty liquidy. I marinaded the pork for about an hour, then cooked until medium well. The marinade stuck to the pork and retained it's bold flavor. Love it!
Date published: 2016-04-08
Rated 5 out of
5
by
Fatboyinthekitchen from
Great flavor! My new "secret weapon"
I have used this marinade for smoked pork roasts, smoked turkey breasts, and in grilling boneless chicken thighs. Adds wonderful combination of flavors plus keeps the meat moist while cooking. I use a 12 hour minimum marinade time with 24 hour maximum. Cutting and strippiong the Rosemary is a pain but well worth the effort!
Date published: 2014-07-09
Rated 5 out of
5
by
juliagulia from
Best Marinade EVER!
I did this marinade for a pork tenderloin that I grilled for a dinner party. It was absolutely fabulous!! I used a blender to liquefy the marinade. After marinating the pork for about an hour, I boiled the marinade for 10-15 minutes and used it as a sauce passed along side the sliced grilled pork. It was delicious. Everyone raved. I now make this in the summer whenever I have guests I want to impress.
Date published: 2012-04-28