This marinade was created for a rack of French-cut pork tenderloin, but it can be used for steak or roasts also.

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
8
Yield:
3 1/2 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the red wine, Worcestershire sauce, mustard, lemon juice, tomato paste, balsamic vinegar, orange liqueur, brown sugar, salt, pepper, cumin, garlic, ginger, horseradish, oregano, basil, chives, dill, and green onions in a large bowl and whisk to combine. Make sure marinade completely covers the meat; marinade in refrigerator 16 to 24 hours.

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Nutrition Facts

115 calories; protein 0.8g; carbohydrates 10.7g; fat 0.3g; sodium 882.8mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
03/28/2011
This was very good. I seldom follow recipes for marinades but this came out great. The fresh basil added a great flavor. Read More
(6)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/28/2011
This was very good. I seldom follow recipes for marinades but this came out great. The fresh basil added a great flavor. Read More
(6)
Rating: 4 stars
03/02/2009
i made it exactly according to the recipe and it is a complex subtle blend of flavors (used it on pork tenderloin). Excellent and i rate it as 4.5. Read More
(4)
Rating: 5 stars
09/22/2014
We used this for thick boneless pork chops. My only change next time would be to use less wine. I've never used basil in a marinade before. Nice touch. This is definitely a red meat marinade. Thanks Basil Brad! Read More
(2)
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