Orange Thyme Marinade

The minty flavour of thyme pairs well with orange peel and juice in a 15-minute marinade. ...MORE + LESS -

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

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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.

Substitution: If you like, use 1/2 tsp (2 mL) dried thyme leaves in place of the fresh.
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.