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Toasted Garlic and Rosemary Marinade
The secret to this savory marinade is lightly toasting the fresh garlic in warm oil first. It releases sweet, mellow notes that build an incredibly rich base for beef, pork, or lamb. You'll mix the golden garlic with crushed rosemary, soy sauce, and a splash of vinegar to create a blend that tenderizes as it seasons. Whether you're grilling steaks or roasting a pork tenderloin, this simple mixture guarantees deeply flavored, juicy results.
Equipment
- Skillet
- Saucepan
Ingredients
- ¼ cup vegetable oil
- 4 cloves garlic, finely chopped
- 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crushed
- ½ teaspoon ground mustard
- 2 teaspoons soy sauce
- ¼ cup red or white wine vinegar
- ¼ cup dry sherry or apple juice
Instructions
- 1Heat the vegetable oil in a skillet over medium-high heat. Add the finely chopped garlic and cook, stirring frequently, until it turns golden. Stir constantly here so the garlic doesn't burn and turn bitter.
- 2Stir in the crushed rosemary, ground mustard, and soy sauce, then remove the pan from the heat. Mix in the vinegar and sherry, and let the mixture cool completely.
- 3Place 1 to 1 1/2 pounds of boneless meat, or 3 to 4 pounds of bone-in beef, pork, or lamb, in a shallow glass dish or a resealable plastic bag. Pour the cooled marinade directly over the meat.
- 4Seal the bag or cover the dish tightly. Refrigerate the meat for at least 1 hour, or up to 24 hours, turning it occasionally to ensure an even coating.
- 5Remove the meat from the marinade and set the liquid aside. Cook the meat using your preferred method, brushing it occasionally with the reserved marinade as it cooks.
- 6If you plan to serve the leftover marinade as a sauce, pour it into a small saucepan. Bring the liquid to a full boil over medium heat, stirring constantly, and let it boil for 1 solid minute before serving. Discard any unboiled leftover marinade.
Notes
- Safety: Always boil leftover marinade for at least 1 solid minute before serving it as a sauce to kill any bacteria from the raw meat.
- Balsamic variation: Swap the wine vinegar and sherry for 1/2 cup of balsamic vinegar during the initial mixing stage.
- Onion and thyme variation: Cook 1/4 cup of finely chopped onion alongside the garlic until tender, and swap the rosemary for fresh thyme.
- Make ahead: You can prepare the marinade up to 3 days in advance. Store it in an airtight container in the fridge until you're ready to add the meat.
Recipe Details
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