End-of-Summer Marinade
Serves 10
Ingredients
- 1/3 cup barbecue sauce
- 3/4 cup white wine
- 2 tablespoons red or white wine vinegar
- 3 cloves crushed garlic
- 4 fresh thyme sprigs, coarsely chopped
- 3 fresh rosemary sprigs, coarsely chopped
Directions
- In a bowl, combine the barbecue sauce, wine, vinegar, garlic, thyme, and rosemary.
- To use, add steaks, pork chops, or chicken to the marinade, cover, and refrigerate for up to 8 hours.
Nutritional Information
- Per Serving
- Calories 25
- Fat 0g
- Sat Fat 0g
- Cholesterol 0mg
- Sodium 72mg
- Carbohydrate 2g
- Fiber 1g
- Sugar 2g
- Protein 1g
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Cooking pork to an internal temperature of 150° F (before resting) yields a perfectly cooked and juicy finished product (a
slight trace of pink is fine). This is a high enough temperature to kill the bacteria trichinosis, which only affects 1 percent
of hogs in the United States.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
