Balsamic Marinade

Balsamic Marinade
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  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 1 1/2 cups (6 servings)
Ratings

This marinade uses the power of balsamic vinegar to tenderize and flavor meats. It works well on beef, lamb, poultry and pork -- particularly pork tenderloin.

What You'll Need

  • 1 cup/240 mL balsamic vinegar
  • 1/4 cup/60 mL water
  • 3 tablespoons/45 mL paprika
  • 2 tablespoons/30 mL salt (kosher)
  • 2 tablespoons/30 mL lemon pepper
  • 1 teaspoon (5 mL) marjoram (dried)
  • 1 teaspoon (5 mL) mustard (seed)

How to Make It

1. Combine all ingredients.

2. Use immediately or store in an airtight glass or plastic container in the refrigerator for up to 7 days after preparation. Beef and lamb can marinate for 4 to 24 hours in mixture. For pork and poultry, 4 to 6 hours.