Tuscan Herb Marinade

Do you remember a while ago when I showed you how to make your own Tuscan herb mixture? Well, this marinade is another great way to use that herb mix.

It’s especially delicious with pork, but would also be delicious with chicken or lamb. You could even go vegetarian and marinate some portabella mushrooms! What I’m trying to say, is that this marinade is very versatile.

This makes a big batch of marinade because I want to marinate an 8 lb pork loin roast. We’re having a big group at our cabin over Memorial Weekend and this is going to be a delicious and easy way to feed all of those people!

Even if you don’t have a lot of people to feed, I’d still suggest you make a full recipe of this. You can use what you need and store the rest in the refrigerator until the next time you need a marinade OR you can divide the marinade up into freezer bags, about 1/4 cup per 1-2 lbs of meat.

Add your meat of choice and throw it into the freezer. Then, just defrost when you need it and grill, saute or bake and you’ll have a delicious dinner in no time!

Tuscan Herb Marinade

• juice of 1 lemon
• 1/4 cup quality balsamic vinegar ( I used an 18 year)
• 3/4 cup olive oil
• 3 tbsp Tuscan herbs
• 1 tsp black pepper
• 1 tsp garlic powder

Combine lemon juice and balsamic vinegar in a small mixing bowl. Slowly whisk in olive oil.

Stir in remaining ingredients.

Use to marinate your meat of choice. This is enough to marinate an 8 lb pork loin roast. I use about 1/4 cup of the marinade per 1-2 lbs of meat.

Allow meat to marinate for at least 1 hour or overnight. You can also pour the marinade over the meat in a freezer bag and freeze until ready to use.

The meat will marinate as it defrosts. To cook, either grill, saute or bake.

ENJOY!

Shared at these great blogs:

The Country Cook