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Orange Thyme Marinade

Orange Thyme Marinade
  • Prep 15 min
  • Total 0 min
  • Servings 5
The minty flavor of thyme pairs well with orange peel and juice in a 15-minute marinade.
Updated December 21, 2009

Ingredients

  • 1 teaspoon grated orange peel
  • 1/2 cup orange juice
  • 2 tablespoons balsamic or red wine vinegar
  • 1 tablespoon vegetable oil
  • 2 medium green onions, finely chopped (2 tablespoons)
  • 1 tablespoon chopped fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Steps

  • 1
    Mix all ingredients in shallow glass or plastic dish or resealable plastic food-storage bag. Add 2 pounds 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.

  • If you like, use 1/2 teaspoon dried thyme leaves in place of the fresh.
  • Basic to French cuisine, thyme is a perennial herb that is native to southern Europe and the Mediterranean. It has a pungent, lemony flavor and aroma and is one of the basic ingredients in bouquet garni.

Nutrition Facts

Serving Size: 2 Tablespoons
Calories
30
Calories from Fat
20
Total Fat
2g
Saturated Fat
0g
Cholesterol
0mg
Sodium
100mg
Total Carbohydrate
3g
Dietary Fiber
0g
Protein
0g
% Daily Value*:
Iron
0%
0%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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