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Ingredients
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⅓ cup sherry vinegar
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⅓ cup molasses
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¼ cup red wine vinegar
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¼ cup extra-virgin olive oil
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6 cloves garlic, minced
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1 small serrano pepper, chopped
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1 tablespoon soy sauce
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1 tablespoon dried rosemary
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1 teaspoon dried sage
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½ teaspoon dried thyme
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½ teaspoon salt
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½ teaspoon ground black pepper
Directions
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Whisk sherry vinegar, molasses, red wine vinegar, olive oil, garlic, serrano pepper, soy sauce, rosemary, sage, thyme, salt, and pepper together in a medium bowl until well combined. Let sit until flavors have melded, about 1 hour.
To Use Marinade:
Pour marinade over a 3- to 4-pound beef tenderloin (or meat of choice) in a resealable bag; seal the bag. Refrigerate for 8 hours to overnight, turning or shaking the bag occasionally. When ready to cook, remove from the refrigerator and bring to room temperature for at least 1 hour before cooking as desired. Discard excess marinade.
Nutrition Facts (per serving)
114 | Calories |
7g | Fat |
12g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 114 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Sodium 264mg | 11% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 0g | 1% |
Total Sugars 8g | |
Protein 0g | 1% |
Vitamin C 1mg | 1% |
Calcium 42mg | 3% |
Iron 1mg | 6% |
Potassium 238mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.