Butchers Choice orange-Thyme Marinade

  • 1/2 cup orange juice
  • 2 Tbsp Balsamic or red wine vinegar
  • 1 Tbsp Vegetable oil
  • 2 md Green onions, finely chopped (2 Tbsp)
  • 1 Tbsp Chopped fresh thyme or
  • 1 tsp dried thyme
  • 1 tsp Grated orange peel
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
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Mix all ingredients in shallow nonmetal dish or resealable plastic bag. Add 2 pounds beef or pork, turning to coat with marinade. Cover and refrigerate at least 6 hours but no more than 24 hours.

Remove meat from marinade; reserve marinade. Grill meat as desired. Heat remaining marinade to boiling; boil and stir 1 minute. Serve marinade with grilled meat.

Source: Betty Crocker's Great Grilling
Submitted by: Recipe Group Member

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