Wine Marinade For Poultry And Pork Recipes

WINE MARINADE

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

Wine Marinade image

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

Ingredients

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

WINE MARINADE FOR POULTRY AND PORK

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

Wine Marinade for Poultry and Pork image

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

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

ROSEMARY-RED WINE MARINADE

This marinade is primarily for beef, but would work with any meat that you grill. The meat is placed in a plastic freezer bag with the marinade for at least 4 hours and up to 2 days. The marinade can be made up to 3 days in advance. It must be discarded after use as the ingredients will break down during the marination period. This makes enough for 3 pounds of meat.

Provided by threeovens

Categories < 15 Mins

Time 5m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 6

Rosemary-Red Wine Marinade image

Steps:

Combine all ingredients in a small bowl, cover and refrigerate. Can be stored up to 3 days in advance of use. Discard after use.

Ingredients

1/4 cup olive oil
1/4 cup dry red wine
1 tablespoon kosher salt
2 sprigs fresh rosemary, minced (2 teaspoons)
2 medium garlic cloves, minced (about 2 1/2 teaspoons)
1 teaspoon fresh ground black pepper

MY BEST WINE MARINADE

I've used this for more than 20 years. After the mixture cools, I pour it into a ziplock bag and toss in the beef, squeezing out the air. After marinating, season meat as normal. 6/2001 update: I've used white wine in place of red to marinade pork ribs with an exceptional outcome. For ribs don't forget to remove silverskin (easy to do by pulling away with a paper towel) and season as usual. Apply a bbq or finishing sauce to complete in final minutes of cooking.

Provided by gailanng

Categories Roast Beef

Time 15m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 6

My Best Wine Marinade image

Steps:

Place all ingredients into a small saucepan.
Bring to a boil and simmer for 5 minutes.
Cool completely and marinate at least 8 hours or overnight.
***Season meat with salt before cooking.

Ingredients

1 cup red wine
3 tablespoons Dijon mustard
1 teaspoon sugar
1 garlic clove, minced
3 tablespoons olive oil
1 teaspoon freshly cracked black pepper

WINE AND GARLIC MARINADE

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

Wine and Garlic Marinade image

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.

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

RED WINE MARINADE

This marinade is perfect for all sorts of beef steaks. It's especially good when making kabobs. This recipe makes enough to marinate 2 pounds of meat.

Provided by Althea

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Yield 1

Number Of Ingredients 4

Red Wine Marinade image

Steps:

In a nonreactive bowl, combine wine, olive oil, lemon juice, and oregano. Add desired meat, and cover. Marinate in the refrigerator for 1 hour or overnight, turning meat occasionally.

Nutrition Facts : Calories 404.6 calories, Carbohydrate 9.1 g, Cholesterol 0 mg, Fat 27.3 g, Fiber 1.4 g, Protein 0.6 g, SaturatedFat 3.8 g, Sodium 8.3 mg, Sugar 1.9 g

Ingredients

¾ cup red wine
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons dried oregano

AMAZING PORK CHOP OR CHICKEN MARINADE

This recipe came from my sister-in-law Denise who is an awesome cook, mother and wife! Originally we were using it only for pork but last night I had boneless, skinless chicken breasts thawed and thought, "why not?" The brown sugar flavor really came through with the chicken. I'm guessing it would also be great with venison. I often double the marinade for plenty to boil and pour over the grilled meat.

Provided by bes1111

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Amazing Pork Chop or Chicken Marinade image

Steps:

Mix all ingredients together. Marinade 4 Pork Chops or 3-4 Boneless, skinless chicken breasts for 1-2 hours, then grill.
Boil any leftover marinade for at least 5 minutes and pour over grilled meat.

Nutrition Facts : Calories 116, Fat 6.9, SaturatedFat 0.9, Sodium 2014.5, Carbohydrate 10.6, Fiber 0.6, Sugar 7.4, Protein 4.2

Ingredients

2 teaspoons garlic powder
2 tablespoons brown sugar
1 teaspoon ground ginger
1 teaspoon ground pepper
2 tablespoons vegetable oil
4 tablespoons water
1/2 cup soy sauce (I use low sodium )

WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)

Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.

Provided by Cali-Chef

Categories World Cuisine Recipes European Portuguese

Time P2DT40m

Yield 8

Number Of Ingredients 10

Wine and Garlic Pork (Portuguese Vina Dosh) image

Steps:

Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 6.4 g, Cholesterol 67.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 6.4 g, Sodium 636.8 mg, Sugar 0.2 g

Ingredients

1 ½ cups red wine vinegar
¾ cup red wine
7 cloves garlic, crushed
3 bay leaves
8 whole cloves, or to taste
2 tablespoons ground black pepper
2 teaspoons salt
½ teaspoon dried thyme
1 (3 pound) boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil

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