Balsamic Beef Or Pork Marinade Recipes

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SWEET BALSAMIC MARINADE



Sweet Balsamic Marinade image

This slightly sweet marinade is perfect for chicken and other poultry. If you boil any leftover marinade for a few minutes it makes a great sauce!

Provided by Lol

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 10m

Yield 1

Number Of Ingredients 5

¾ cup balsamic vinegar
½ cup olive oil
2 teaspoons brown sugar
¼ cup finely minced sweet onion
cracked black pepper

Steps:

  • In a small bowl, whisk together the vinegar, oil, brown sugar, onion, and pepper. Pour over desired meat, and marinate in the refrigerator for 1 to 4 hours, turning meat occasionally.

Nutrition Facts : Calories 1123.6 calories, Carbohydrate 40.8 g, Cholesterol 0 mg, Fat 108.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 14.9 g, Sodium 52.5 mg, Sugar 37.3 g

BALSAMIC BEEF OR PORK MARINADE



Balsamic Beef or Pork Marinade image

Make and share this Balsamic Beef or Pork Marinade recipe from Food.com.

Provided by ChipotleChick

Categories     Steak

Time 5m

Yield 1 cup

Number Of Ingredients 7

2 lbs beef or 2 lbs pork (chops, steaks, etc.)
1/2 cup olive oil
1/2 cup balsamic vinegar
2 cloves crushed garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place meat in a shallow glass dish.
  • Whisk together olive oil, vinegar, garlic, oregano, salt, and pepper.
  • Pour over the meat, using about 1/2 cup per lb of meat.
  • Cover and marinate several hours or overnight, turning occasionally.
  • Remove the meat and place the marinade in a small saucepan.
  • Boil for about 1 minute and then grill the meat, basting frequently with the marinade.

BERRY BALSAMIC MARINADE AND SAUCE



Berry Balsamic Marinade and Sauce image

I used this creation on cheap cuts of Round Steak and a 1.5 pound London Broil and was surprised how tender the steaks were and the sauce was delicious. I also used it on chicken and it was an equal success. The marinade doubles as a sauce when simmered with shallots. Try on different cuts of steak, chicken or even pork. You will even find yourself running your veggies through the sauce! Created for RSC #12.

Provided by NcMysteryShopper

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup marsala (I used marsala ) or 1/3 cup dry red wine (I used marsala )
1/4 cup balsamic vinegar
2 tablespoons seedless no-sugar-added strawberry preserves
2 garlic cloves, minced
1 teaspoon Splenda brown sugar blend
1 tablespoon coffee, brewed
1/2 teaspoon kosher salt
fresh ground pepper
12 fresh cherries (Pitted) or 12 frozen cherries (Pitted)
12 fresh blueberries or 12 frozen blueberries
3 tablespoons shallots, finely chopped
2 teaspoons butter

Steps:

  • In a blender or food processor add wine, vinegar, strawberry preserves, garlic, Splenda, coffee, salt, pepper, pitted cherries and blueberries. Puree.
  • Place meat in a large zip lock bag and pour in marinade. Marinate in the refrigerator for at least 4 hours or over night for steak and for at least 30 minutes and up to 4 hours for chicken.
  • Remove meat and pour marinade into a small saucepan. Add finely chopped shallot and set aside.
  • Preheat broiler or prepare grill. Broil or grill meat until cooked to desired doneness.
  • While meat is grilling bring sauce to a boil and then simmer. Stir in butter.
  • If using London Broil, thinly slice crosswise, against the grain. Add any juices on the cutting board to the sauce. Serve with sauce. If using chicken or other steak cuts - serve with sauce.

Nutrition Facts : Calories 256, Fat 2.6, SaturatedFat 1.3, Cholesterol 5, Sodium 319.4, Carbohydrate 41.6, Fiber 5.4, Sugar 27.1, Protein 2.2

BALSAMIC MARINATED ROAST BEEF, MASHED POTATOES, SAUTEED MUSHROOMS, BAKED CAMEMBERT WITH HERB OIL



Balsamic Marinated Roast Beef, Mashed Potatoes, Sauteed Mushrooms, Baked Camembert with Herb Oil image

Provided by Roger Mooking

Time 2h25m

Yield 4 servings

Number Of Ingredients 21

1 cup balsamic vinegar
5 cloves garlic, chopped
2 tablespoons freshly ground black pepper
4 tablespoons chopped fresh rosemary
1/2 cup olive oil
1 (2 1/2 to 3-pound) beef eye round
3 pounds Yukon gold potatoes, peeled and quartered
1/4 cup butter
2 tablespoons olive oil
3 tablespoons potato water, reserved
Salt
2 tablespoons fresh thyme leaves
2 tablespoons fresh marjoram leaves
1 tablespoon chopped fresh rosemary
1 teaspoon freshly ground black pepper
1/4 cup olive oil
1 (8 to 10-ounce) wheel Camembert cheese, cut in half through the center (horizontally)
2 tablespoons herb oil from Baked Camembert and Herb Oil recipe
1 teaspoon butter
1 pound crimini mushrooms, quartered
Salt and freshly ground black pepper

Steps:

  • For the balsamic marinated roast beef: Put the balsamic vinegar, chopped garlic and black pepper in a small saute pan over medium to high heat and reduce for 1 to 2 minutes. Remove the pan from the heat, stir in the chopped rosemary and olive oil, and allow the mixture to cool.
  • Put the marinade in a baking pan, put the beef in the pan and coat with hands. Put in the refrigerator to marinate for a minimum of 30 minutes, maximum 24 hours.
  • Preheat the oven to 350 degrees F and remove the marinated beef from the refrigerator. Put the beef in the oven and roast for approximately 45 minutes to 1 hour, until cooked to medium-rare and an instant thermometer inserted in the center of the roast has an internal temperature between 130 and 140 degrees F.
  • Remove the beef from the oven and allow the beef to rest before slicing.
  • For the mashed potatoes: Cook the potatoes in enough heavily salted water to cover, until tender. Drain the potatoes, reserving 3 tablespoons of the water. Put the potatoes back into the hot pot and using a potato ricer, rice the potatoes or mash.
  • Put the butter, olive oil, and reserved potato water in the pot with the potatoes. Season the potatoes with salt. Gently fold the ingredients together until incorporated. Taste and adjust seasoning, if necessary.
  • For the baked camembert and herb oil: Preheat the oven to 350 degrees F and line a baking dish or oven-proof saute pan with parchment paper.
  • Put the thyme, marjoram, rosemary, black pepper, and olive oil in a bowl and mix to incorporate.
  • Put the bottom half of the Camembert on parchment paper. Spoon 1 tablespoon herb oil in the center of Camembert, place the top half on top and pour 1 tablespoon herb oil over top. Place the Camembert in the oven until the cheese has melted, approximately 10 minutes.
  • For the sauteed mushrooms: Put the remaining herb oil and butter in a saute pan over medium-high heat. Put the mushrooms in the hot pan and saute until slightly caramelized. Season with salt and pepper, and then remove from the heat.
  • To assemble: To serve, place the roast beef and mashed potatoes on a warm plate and spoon the sauteed mushrooms and baked Camembert over the meat and potatoes.

BEST BALSAMIC MARINATED PORK TENDERLOIN



Best Balsamic Marinated Pork Tenderloin image

Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.

Provided by maryjmohler

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 6h45m

Yield 4

Number Of Ingredients 7

½ cup balsamic vinegar
2 cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary
2 teaspoons honey
fine sea salt to taste
freshly ground pepper to taste
1 (1 pound) pork tenderloin

Steps:

  • Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
  • Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
  • While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.

Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g

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