wine marinade/marinade au vin


Number of Servings: 1 Batch
Prep Time:  Overnight

Cook Time:  30 Minutes

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1 tablespoon Salt
1 cup dry white wine (or 2/3 cup dry vermouth (what I used when I tried it with chops))
1/2 cup wine vinegar
4 tablespoon olive oil
3 clove garlic (halved)
1 cup carrots, peeled, sliced thinly on the diagonal
1/2 cup onion, finely sliced
1 teaspoon peppercorns ((left whole))
2 bay leaves
1 teaspoon thyme (crushed)
1 teaspoon basil
1/4 teaspoon tarragon (I used fresh Russian Tarragon @ 1 to 2 inch sprig)
1/4 teaspoon sage
1 teaspoon mint (I used fresh chocolate mint leaves (again about 1 inch sprig))
5 coriander seeds ( (optional))
5 juniper berries ((optional))


Says is good for up to 3 lbs of pork; I used it for 3 pork loin chops, ,so was able to omit the basting.

Rub salt into pork. Mix all other ingredients in a bowl, add the meat & baste it. Place a lid on bowl. Turn & baste the meat 3 or 4 times a day. Before cooking scrape off the marinade (I didn’t do this) and drain the meat for 30 minutes or so (I did do this). Then dry thoroughly with paper towels. Cook as you wish.

I grilled the pork loin chops and cooked thickly sliced carrots in the reserved marinade on the grill as well until it was a thick glaze on the carrots.

Served on a bed of rice.


I didn’t have any fresh garlic (hangs head in shame) and omitted this, as well as the onions and the carrots; was still good.

Julia Child notes that this is usually used for fresh hams and picnic shoulders, but may be used for chops, steaks and small roasts. Gives the pork a taste similar to wild board or marcassin.
She also suggest that if the marinade is to be used for more than 3 days, to cook the carrots, garlic and onions very slowly in the olive oil before proceeding with the recipe.

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By |2018-12-02T01:56:29-05:00June 6th, 2012|Recipe|Comments Off on wine marinade/marinade au vin