Best Wine Marinade For Poultry And Pork Recipes

WINE MARINADE FOR POULTRY AND PORK

Wine Marinade for Poultry and Pork image

This is a nice Mediterranean-influenced marinade. All the herbs in this recipe except for the parsley are dried herbs. This can easily be turned into a beef or lamb marinade just by changing the dry white wine to a dry red wine.

Provided by queenbeatrice

Categories < 15 Mins

Time 5m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup dry white wine
1/2 cup olive oil
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon marjoram
2 tablespoons parsley, fresh, minced
3/4 teaspoon salt
1/2 teaspoon pepper
4 lbs pork or 4 lbs poultry

Steps:

Combine the marinade ingredients in a large non-reactive bowl or one gallon food storage bag.
Add the meat or poultry.
Turn to coat all sides.
Cover or seal tightly.
Marinate for at least 6 hours or overnight, turning occasionally.
Cooked in preferred method.

Nutrition Facts : Calories 816.8, Fat 47.2, SaturatedFat 12.8, Cholesterol 259.9, Sodium 471.1, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 88.5

WHITE WINE HERB MARINADE FOR PORK AND CHICKEN

White Wine Herb Marinade for Pork and Chicken image

This marinade is great when you are grilling either chicken or pork. You'll be glad you tried it! 'Tis the season! This is a 2007 recipe by Eberhard Werthmann

Provided by Susan Cutler

Categories Pork

Time 4h10m

Number Of Ingredients 12

Ingredients

2 Tbsp soy sauce
2 tsp white wine, or rice vinegar
1 tsp lime juice
1 tsp packed light brown sugar or honey
1 tsp basil, dried
1 tsp marjoram, dried
1/2 tsp sage, dried
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
MEAT
4 boneless pork chops (3/4 inch thick) or 4 boneless skinless chicken breast halves

Steps:

1. Combine all marinade ingredients in a large resealable plastic bag; add meat. Refrigerate 2-4 hours.
2. Heat grill. Grill, covered, over medium heat or coals 7 to 9 minutes or until pork is pale pink in center or chicken is no longer pink in center, turning once.

WINE MARINADE

Wine Marinade image

Mouth pleasing red wine marinade flavored with soy sauce, garlic, ginger and molasses. Use for pork, vegetables, or chicken.

Provided by sal

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 10m

Yield 6

Number Of Ingredients 6

Ingredients

½ cup soy sauce
¼ cup red wine
3 tablespoons white sugar
1 teaspoon minced garlic
1 teaspoon ground ginger
1 teaspoon molasses

Steps:

Mix together soy sauce, wine, sugar, garlic, ginger and molasses. Pour over meat and refrigerate.

Nutrition Facts : Calories 48.9 calories, Carbohydrate 9.4 g, Fiber 0.2 g, Protein 1.4 g, Sodium 1203.6 mg, Sugar 7.3 g

WINE AND GARLIC MARINADE

Wine and Garlic Marinade image

Make and share this Wine and Garlic Marinade recipe from Food.com.

Provided by kellychris

Categories Portuguese

Time 3h10m

Yield 1 cup

Number Of Ingredients 6

Ingredients

3 -4 garlic cloves
1 tablespoon paprika
1 teaspoon coarse salt (to taste)
6 black peppercorns
1 tablespoon olive oil
1 cup red wine or 1 cup white wine

Steps:

Using a mortar and pestle, mash the garlic and add the dry ingredients one at a time, blending well.
Drizzle in 1 tbs. of olive oil.
Rub meat with spice mixture and place in glass dish.
Pour the wine over meat to partially or entirely cover it.
Marinate, turning occasionally, for a few hours or overnight in refrigerator.

WHITE WINE MARINATED PORK ROAST

White Wine Marinated Pork Roast image

Make and share this White Wine Marinated Pork Roast recipe from Food.com.

Provided by GinnyP

Categories Weeknight

Time 2h5m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons fresh parsley, chopped
2 cloves garlic, minced
2 teaspoons sea salt
1/4 teaspoon fresh ground black pepper
1 cup dry white wine or 1 cup chicken broth
1 (4 lb) boneless center cut pork loin roast

Steps:

Combine the first five ingredients in a small bowl; mix well.
Place the roast in a large resealable bag.
Pour the wine marinade over the roast; seal bag.
Turn the bag to coat the roast.
Marinate in the refrigerator overnight or for at least 2 hours, turning the bag occasionally.
Preheat oven to 325 degrees F.
Remove the roast from the bag and discard the marinade.
Place the roast, fat side up, on a rack in a shallow roasting pan.
Insert a meat thermometer.
Bake 1-1/2 to 2 hours or until thermometer reads 155 degrees F.
For gravy: Strain the meat drippings.
Add white wine to the meat drippings to equal 1-1/4 cup.
In a small saucepan, combine 2 T water and 4 T cornstarch, blending until smooth.
Add the wine and drippings.
Bring to a boil, stirring constantly.
Boil and stir until it starts to thicken.
It will continue to thicken after you remove it from the heat, so don't keep it on the heat too long!