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End-of-Summer Marinade

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Serves 10

Ingredients

Directions

  1. In a bowl, combine the barbecue sauce, wine, vinegar, garlic, thyme, and rosemary.
  2. To use, add steaks, pork chops, or chicken to the marinade, cover, and refrigerate for up to 8 hours.
By September, 2006

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 .

Quick Tip

Food thermometer
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.

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