Photo: K8
Estimated Nutrition (whole recipe, rough)
212
Calories
3g
Protein
14g
Fat
22g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup canola oil, or olive oil
- ½ cup finely chopped onion
- ½ cup tomato juice
- ¼ cup lemon juice
- ¼ cup snipped parsley
- 1 tsp salt
- 1 tsp dried marjoram, crushed
- 1 tsp thyme, dried and crushed
- ½ tsp pepper
- 1 clove garlic, minced
Directions
1
Combine all ingredients.
2
Place meat in a plastic bag set in a bowl or pan.
3
Pour marinade over meat and secure bag with a tie.
4
Refrigerate overnight.
5
In the morning, remove meat and discard marinade.
6
Use on pork, chicken or beef roasts.
7
Category:Marinade Recipes
Recipe sourced from
fandom