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½ cup canola oil (125 mL)
¼ cup white wine vinegar (60 mL)
½ tsp salt (2 mL)
2 tsp corn syrup (10 mL)
2 Tbsp fennel seeds, crushed (30 mL)
2 tsp black peppercorns (10 mL)
1 tsp red pepper flakes (5 mL)
2 Tbsp fresh chopped parsley (30 mL)
2 Tbsp fresh chopped rosemary (30 mL)
2 Tbsp fresh chopped sage (30 mL)
2 Tbsp orange zest (30 mL)
2 cloves garlic, minced (2)
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- Combine all ingredients and marinate a pork roast, refrigerated, for 2 hours.
Marinade for Pork
Pork’s light flavour profile is a perfect palate for this herbaceous marinade. A flourish with variety, this wonderful pairing of herbs, pepper, citrus and vinegar will liven up any cut you choose.
Nutritional Analysis
- Serving Size
- Makes 3/4 cup (175 mL)
- Servings
- 1 Tbsp (15 mL)
- Calories
- 99
- Total Fat
- 10.1 g
- Saturated Fat
- 0.8 g
- Sodium
- 44 mg
- Carbohydrates
- 2.8 g
- Fiber
- 0.9 g
- Sugars
- 0.9 g
- Protein
- 0.2 g
- Potassium
- 25 mg