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Orange Thyme Marinade

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  • Prep 15 min
  • Total 15 min
  • Servings 3/4
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The minty flavour of thyme pairs well with orange peel and juice in a 15-minute marinade.
May 18, 2011
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Ingredients

  • 1 tsp (5 mL) grated orange peel
  • 1/2 cup (125 mL) orange juice
  • 2 tbsp (25 mL) balsamic or red wine vinegar
  • 1 tbsp (15 mL) vegetable oil
  • 2 medium green onions, finely chopped (2 tbsp/25 mL)
  • 1 tbsp (15 mL) chopped fresh thyme leaves
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (0.5 mL) pepper

Steps

  • 1
    Mix all ingredients in shallow glass or plastic dish or resealable plastic food-storage bag. Add 2 lbs (1 kg) beef or pork; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 6 hours but no longer than 24 hours.
  • 2
    Remove meat from marinade; reserve marinade. Grill meat as desired, brushing occasionally with marinade. Heat remaining marinade to boiling; boil and stir 1 minute. Serve marinade with grilled meat.

Expert Tips

  • Tip 1
    Substitution: If you like, use 1/2 tsp (2 mL) dried thyme leaves in place of the fresh.
  • Tip 2
    Did You Know?: Basic to French cuisine, thyme is a perennial herb that is native to southern Europe and the Mediterranean. It has a pungent, lemony flavour and aroma.

Nutrition Information

No nutrition information available for this recipe
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