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Citrus Marinade

Source of Recipe

Submitted by Brandon Johnstun From Martha Stewart Magazine


Recipe Introduction

This recipe is from Citrus Marinated Pork Chops under the category PORK. Use this to get meats and vegetables ready for the stove, oven or grill.

Recipe Link: www.marthastewart.com

List of Ingredients


Tools

Large ziplock bag
Measuring spoons, 1/2 Tsp, 1 Tsp, 1 Tbl, 1 1/2 Tbl
Knife
Juicer
Tongs
Spoon



Ingredients

Juice of 2 Lines
Juice of 2 Oranges
1 1/2 Tbl Balsamic vinegar
1 Tbl Dijon mustard, or a coarse mustard
2 to 3 Cloves garlic, peeled and crushed
2 to 3 Sprigs thyme, or 1/2 Tsp dried thyme
1/2 Tsp Salt
1/2 Tsp Pepper
1 Tbl olive oil


Recipe

Serves: 4
Time required: Prepare: 5 minutes
Difficulty: Easy



Directions

1. Mix everything in ziplock. Put what ever you want in ziplock and squish to make sure liquid coats everything. Draw all the air out, and seal ziplock.

2. Refrigerate marinate for 30 minutes up to 3 hours.
NOTE: The acid in the citrus will cook the meat, so don't overdo it.


Serve with

Any meat or vegetable you want to cook on stove, oven, or grill.

Works great with seafood and poultry.


Variations

*Add 1 Tbl butter off the heat, after you have reduced the marinade till it thickens. Pour over cooked meat.

*Cook meat in marinade to end up with a syrupy coated meat. Or cook meat till almost done, and add the marinade to bring it to a boil, to finish cooking the meat. Take off the heat and add butter to round out the flavor.

*Add more garlic and use on chicken.

*Use any herbs you like.

*Change the citrus with lemon, blood oranges, etc.

*Add in some of the rind.