Isn’t it awesome when you open your freezer and food falls out or does that only happen at my house? Today a Ziploc bag of pork that read “Rosemary Balsamic Garlic Marinade” drop on the floor. It is one of the many marinades I whipped up at the end of summer when I was preserving my herb garden. This easy marinade is excellent for pork or chicken. Bon Appetit!
- 2/3 cup balsamic vinegar
- 1/3 cup olive oil
- 3/4 tsp. freshly ground pepper
- 1/2 cup finely chopped fresh rosemary
- 3/4 tsp. salt
- 5 garlic cloves, chopped
Preparation: In a food processor, combine the rosemary, garlic, and pepper. Pulse until blended. With the motor running, drizzle the balsamic vinegar and olive oil through the feed tube and continue to process until fairly smooth. Pour marinade over meat. Cover and refrigerate for a minimum of four hours, or overnight if time permits.