Recipe: Apple-Ginger Marinade

Toni-Lynn — Tue, 17 Apr 2012 18:00:38 +0000

For flavor like you’ve never experienced before! The Vinegar used in this marinade has a sweet, mellow roasted garlic flavor that’s excellent for splashing on white rice and roasted, baked, mashed, and French fried potatoes. When making this recipe, make sure you use only the ginger called for. Ginger has a very over powering flavor if youy put to much. If you try it, come back and let me know what you thought!

Give this marinade a try! It will go great on a pork roast!

Per serving (1 Tbsp.): 25 calories, 0g protein, 4g carb, 0g fiber, 1g fat (0g sat. fat), 0mg chol, 250mg sodium

INGREDIENTS

1/2 cup NAKANO Seasoned Rice Vinegar – Roasted Garlic
1/2 cup frozen apple juice concentrate
3 Tbsp. soy sauce
3 Tbsp. ketchup
1 piece (1×1-1/2 inches) fresh ginger, minced
2 Tbsp. Dijon mustard
2 Tbsp. olive oil
1/4 tsp. pepper
1 lemon (grate the zest and juice the lemon)

DIRECTIONS

In a small bowl, combine all ingredients, using 3 tablespoons of the lemon juice. Marinate meat (steak, chicken, or pork tenderloin) covered in refrigerator at least 2 hours and up to 24 hours. To cook, discard marinade; grill or broil meat, turning as needed to prevent burning (sugars in the marinade make the meats char more readily).

Food safety note: To avoid contamination of cooked meats with raw meat juices, discard marinade or boil marinade for a couple of minutes before using as a sauce. If marinade is used to baste meats on the grill, make sure the marinade gets fully cooked on the meat before serving. Always use a clean platter (not contaminated with raw meat juices) to transfer meats from the grill to the table.

Makes about 1-1/2 cups marinade (enough for roughly 3 pounds of meat).

A Few Fries Short » Nankano

Recipe: Apple-Ginger Marinade