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Ingredients

3 cups red wine ¼ cup Worcestershire sauce 2 tablespoons prepared Dijon-style mustard 2 tablespoons fresh lemon juice 2 tablespoons double-concentrated Italian tomato paste 1 tablespoon balsamic vinegar 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®) 1 tablespoon packed brown sugar 1 tablespoon fine sea salt 1 tablespoon ground black pepper 1 tablespoon ground cumin 1 tablespoon minced garlic 1 tablespoon minced fresh ginger root 1 tablespoon chopped horseradish 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh chives 1 tablespoon minced fresh dill 3 green onions, minced

Nutrition Info

114.5 calories carbohydrate: 10.7 g cholesterol: : - fat: 0.3 g fiber: 0.8 g protein: 0.8 g saturatedFat: : - servingSize: - sodium: 882.8 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

Combine the red wine, Worcestershire sauce, mustard, lemon juice, tomato paste, balsamic vinegar, orange liqueur, brown sugar, salt, pepper, cumin, garlic, ginger, horseradish, oregano, basil, chives, dill, and green onions in a large bowl and whisk to combine. Make sure marinade completely covers the meat, marinade in refrigerator 16 to 24 hours.

3 1/2 cups

This marinade was created for a rack of French-cut pork tenderloin, but it can be used for steak or roasts also.