Balsamic Marinade

Balsamic Marinade
Joy Skipper/Getty Images
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 1 1/2 cups (6 servings)
Ratings (4)

By Derrick Riches

Updated 08/27/17

This marinade uses the power of balsamic vinegar to tenderize and flavor meats. It works well on beef, lamb, poultry and pork -- particularly pork tenderloin.

What You'll Need

  • 1 cup/240 mL balsamic vinegar
  • 1/4 cup/60 mL water
  • 3 tablespoons/45 mL paprika
  • 2 tablespoons/30 mL salt (kosher)
  • 2 tablespoons/30 mL lemon pepper
  • 1 teaspoon (5 mL) marjoram (dried)
  • 1 teaspoon (5 mL) mustard (seed)

How to Make It

1. Combine all ingredients.

2. Use immediately or store in an airtight glass or plastic container in the refrigerator for up to 7 days after preparation. Beef and lamb can marinate for 4 to 24 hours in mixture. For pork and poultry, 4 to 6 hours.

Nutritional Guidelines (per serving)
Calories 54
Total Fat 1 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 2,348 mg
Carbohydrates 11 g
Dietary Fiber 2 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)