Mediterranean Herb Wine Marinade for Meats
Elevate your cooking with this vibrant Mediterranean-inspired wine marinade, perfect for poultry, pork, beef, or lamb. Infused with fragrant dried herbs and fresh parsley, this marinade brings a delightful depth of flavor to your meats. Ideal for barbecues or slow-cooked dishes, this recipe combines the fruity notes of dry white wine with robust olive oil, ensuring your meats are tender and delicious. Whether you're hosting a family gathering or simply wanting to elevate a weeknight dinner, this marinade will become a go-to in your culinary repertoire, allowing you to explore various protein options effortlessly.
6
Servings
N/A
Calories
9
Ingredients
Ingredients
dry white wine
1/2 cup (none)
olive oil
1/2 cup (none)
rosemary
1/2 teaspoon (dried)
thyme
1/2 teaspoon (dried)
marjoram
1/2 teaspoon (dried)
parsley
2 tablespoons (fresh, minced)
salt
3/4 teaspoon (none)
pepper
1/2 teaspoon (none)
pork or poultry
4 lbs (cut into pieces if necessary)
Instructions
1
In a large non-reactive bowl or gallon-sized food storage bag, combine the dry white wine, olive oil, rosemary, thyme, marjoram, minced parsley, salt, and pepper. Mix well until all ingredients are thoroughly combined.
2
Add the pork or poultry to the marinade, ensuring all pieces are well coated.
3
Seal the bag tightly or cover the bowl with plastic wrap. Refrigerate for a minimum of 6 hours, or preferably overnight, allowing flavors to meld.
4
During the marinating process, turn the bag or stir the mixture occasionally to ensure even coating.
5
Once marinated, cook the meat using your preferred method, such as grilling, roasting, or sautéing, until thoroughly cooked.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Mediterranean Herb Wine Marinade for Meats?
It is a vibrant, Mediterranean-inspired marinade featuring dry white wine, olive oil, and a blend of rosemary, thyme, and marjoram designed to tenderize and flavor various meats.
Which types of meat work best with this marinade?
This marinade is highly versatile and works perfectly for poultry, pork, beef, and lamb.
How long should I marinate the meat?
For the best flavor, you should marinate the meat for a minimum of 6 hours, though letting it sit overnight is preferred for maximum flavor depth.
What ingredients are needed for this marinade?
You will need dry white wine, olive oil, dried rosemary, dried thyme, dried marjoram, fresh minced parsley, salt, and pepper.
Can I use fresh herbs instead of dried ones?
Yes, you can substitute fresh herbs for the dried rosemary, thyme, and marjoram, though you may want to triple the quantity since fresh herbs are less concentrated.
How much meat does one batch of this marinade cover?
This recipe is specifically portioned to marinate approximately 4 lbs of pork or poultry.
What type of wine is recommended?
A dry white wine is recommended to provide fruity notes without excessive sweetness, which complements the savory herbs.
Do I need any special equipment to make this?
No special equipment is needed; just a large non-reactive bowl or a gallon-sized food storage bag will work.
What are the recommended cooking methods after marinating?
You can grill, roast, or sauté the meat once it has finished marinating.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
Is this recipe considered a quick prep meal?
Yes, the active preparation time is under 15 minutes, though you must account for the 6-hour minimum marinating time.
Should I stir the meat while it is marinating?
Yes, you should turn the bag or stir the mixture occasionally during the refrigeration process to ensure even coating.
Can I use this marinade for a barbecue?
Absolutely, this marinade is ideal for barbecues as the olive oil and wine help keep the meat moist over high heat.
Is the marinade gluten-free?
Based on the standard ingredients listed (wine, oil, herbs, and spices), this recipe is naturally gluten-free.
What if I don't have marjoram?
You can substitute marjoram with dried oregano or simply add a bit more thyme or rosemary.
Can I use this marinade for slow-cooked dishes?
Yes, the description notes it is excellent for slow-cooked dishes to help bring depth of flavor to the meat.
Why is a non-reactive bowl recommended?
The acidity in the wine can react with certain metals like aluminum, affecting the flavor; glass or plastic is much safer.
How much olive oil is used?
The recipe calls for 1/2 cup of olive oil.
How much dry white wine is used?
The recipe calls for 1/2 cup of dry white wine.
Can I freeze meat in this marinade?
Yes, you can place the meat and marinade in a freezer-safe bag and freeze it for later use.
Is this marinade spicy?
No, it is a savory and herbal marinade. The only heat comes from a half-teaspoon of black pepper.
Can I reuse the leftover marinade after cooking?
No, you should discard any marinade that has touched raw meat. If you want a sauce, make an extra batch that doesn't touch the raw protein.
What is the preparation for the parsley?
The parsley should be fresh and minced before adding it to the marinade mixture.
Can I use red wine instead of white wine?
You can, but it will significantly change the flavor profile and color of the meat; white wine is preferred for its lighter, fruity notes.
How much salt is included?
The recipe uses 3/4 teaspoon of salt.
Is this suitable for a Mediterranean diet?
Yes, with ingredients like olive oil, fresh herbs, and wine, it fits perfectly within a Mediterranean culinary style.
Does the alcohol in the wine cook off?
Most of the alcohol will evaporate during the cooking process (grilling or roasting), leaving behind the flavor.
How should I store the meat while it marinates?
The meat should always be kept in the refrigerator in a sealed container or bag while marinating.
Can I add garlic to this recipe?
While not in the original recipe, minced garlic would be a great addition and would complement the existing Mediterranean flavors.
What are the primary dried herbs used?
The primary dried herbs are rosemary, thyme, and marjoram, used in equal parts (1/2 teaspoon each).