A Low-Sodium Rub/Marinade?
#7
  Re: (...)
I want to do a pork tenderloin on the grill this afternoon and wondered about a rub I could use. Marilee only has basic herbs/spices, etc. I could get fresh sage, chives, cilantro, basil and a few others from the farm and add them to an olive oil mix. Whacha think?
Don't wait too long to tell someone you love them.

Billy
Reply
#8
  Re: A Low-Sodium Rub/Marinade? by bjcotton (I want to do a pork ...)
Billy, Here is a marinade I think would be worth trying. Just leave out the salt. The key is the step to reserving a portion of the marinade to use at the end and adding the lemon juice to it. Serve on top of the warm meat. Really punches up the flavor. If she can't have citrus you could easily use a little vinegar - white balsamic would be tasty or a little white wine. The last time I made it I used fresh rosemary and thyme. I just love rosemary and garlic together.

I am including the southwestern marinade too. We had that last night and it has really become one of our favorites. Great on steak or on chicken thighs.

Garlic and Herb Marinade

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup extra virgin olive oil
1/4 cup water
1/4 cup Fresh parsley, tarragon or basil leaves or
2 tablespoons fresh rosemary or thyme leaves
1 shallot -- chopped
6 medium garlic cloves -- pressed
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice

Makes about 1 cup. Enough for 2 to 3 pounds poultry, Meat or Seafood

Process all of the ingredients, except the lemon juice, in a food
processor or blender (Bullet)until smooth about 20 seconds.

transfer 1/4 cup of the marinade to an airtight container, add the lemon
juice and refrigerate until serving time.

Pour the remaining marinade over the poultry, meat, or fish in a zip lock
bag and refrigerate 1 to 2 days.

When ready to cook, remove the meat from the bag and discard the marinade.
Broil or grill the meat as desired.

When ready to serve shake the reserved 1/4 cup marinade to recombine and
pour over the cooked meat.

Description:
"This all purpose marinade is great for chicken, pork, beef, lamb,
shrimp and all types of fish as well as vegetables"
Yield:
"1 cup"

Serving Ideas : Most cuts of poultry and meat can stay in these marinades for two days, with kepbaby, shirmp and fish eing the exceptions. The small pieces of meat and delicate seafood become mushy after 24 hours in the marinade.

NOTES : The Marinade can be refrigerated in an airtight container
and stored for up to 4 days. When added to meat, the
marinated meat can be refrigerated 1 to 2 days before
cooking. Note that we reserve a portion of our unused
marinades spiked with an acidic ingredient like citurs
juice, vinegar or yogurt to pour over the cook meat. THis
method provied a bright extra layer of flavor to the
finished dish.


Southwestern Marinade

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Freezer Meals Main Dish Beef
Main Dish Chicken Main Dish Pork
Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup vegetable oil
2 tablespoons water
3 medium garlic clove -- minced
1 1/2 teaspoons brown sugar
1 1/2 teaspoons tomato paste
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon cayenne
1 tablespoon lime juice -- reserve juice

This is enough mariade for 1 to 1/2 lbs of meat.

Process all of the ingredients in a food processor or blender until smooth
(The Magic Bullet is perfect) about 20 seconds.

Transfer 2 tbsp of the marinade to an air tight container , add the lime
(or lemon) juice to, and refrigerate until serving time.

Pour remaining marinade over the poultry, meat or fish in a zip lock bag
and refrigerate up to 24 hours (or longer - see notes).

When Ready to cook , remove the meat from the bag and discard marinade.
Grill or broil as desired.

When ready to serve, shake the reserved marinade and lime juice to
recombine and pour over the cooked meat.

Description:
"Use this marinade on for chicken, beef, pork, shrimp or fish - we
like it for sword fish...Best Recipies Note."
Source:
"The Best Make-Ahead Recipe book Page 290"
Yield:
"1/2 cup"

Serving Ideas : Great for the Chuck Eye steak.

NOTES : This marinade does not contain an acidic so it can be
marinated for 1 to 2 days with out harming the texture of
the meat. By reserving a little of the marinde and adding
lime or lemon juice - it adds a fresh layer to the dish.


**Do not marinte shrimp, fish or kebabs more than 24 hours
of the meat will get mushy.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
Reply
#9
  Re: Re: A Low-Sodium Rub/Marinade? by esgunn (Billy, Here is a m...)
Thanks Erin! Those will come in handy. Will give one of them a try this afternoon.
Don't wait too long to tell someone you love them.

Billy
Reply
#10
  Re: Re: A Low-Sodium Rub/Marinade? by bjcotton (Thanks Erin! Those ...)
Received 2 of my low-sodium cookbooks today. Here is the recipe I'm going to use, modified a little. I'm going to use more oil and put the seasoning in it, then grill.


* Exported from MasterCook *

Pork Tenderloin with Rosemary

Recipe By : American Heart Association Low-Salt Cookbook pg 124-125
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pork tenderloin -- visible fat removed
vegetable oil spray
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary (1 tsp dried, crushed)
1 teaspoon lemon juice
1 medium garlic clove (1/2 tsp bottled) -- minced
3/4 teaspoon no-salt-added lemon pepper
1/4 cup low-sodium chicken broth
1 tablespoon dry white wine (low-sodium chicken broth)

Preheat oven to 350°F.

Rinse pork and pat dry with paper towels. Set aside.

Spray a 12- X 8- X 2-inch glass baking dish with vegetable oil spray. Combine olive oil, rosemary, lemon juice, garlic, and lemon pepper in baking dish. Roll pork in mixture, coating well. Tuck ends under.

Bake for 20 minutes. Turn over and bake for another 20 to 25 minutes, or until pork registers 160°F for medium or 170°F for well-done on a meat thermometer. Transfer pork to a cutting board, retaining liquid in baking dish and leaving oven on. Let pork stand for 5 minutes. Thinly slice pork diagonally across grain. Arrange on a serving platter.

Meanwhile, add broth and wine to liquid in baking dish, scraping bottom and sides of dish and stirring until well blended. Return dish to oven for 3 to 4 minutes, or until broth is heated through. Pour over pork slices.

Calories 175, protein 24g, carbohydrates 1g, cholesterol 67mg, total fat 8g (saturated 2g, polyunsaturated 1 g, monounsaturated 4g), fiber 0g, sodium 132mg, potassium 389mg, calcium 9mg

May substitute turkey tenderloins for the pork.

Serving 3 oz.

- - - - - - - - - - - - - - - - - - -
Don't wait too long to tell someone you love them.

Billy
Reply
#11
  Re: Re: A Low-Sodium Rub/Marinade? by bjcotton (Received 2 of my low...)
Looks good, Billy - how did you all like it??
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Reply
#12
  Re: Re: A Low-Sodium Rub/Marinade? by cjs (Looks good, Billy - ...)
Since it was too hot to use the oven, I increased the oil, added all the spices/herbs to the oil and marinated the tenderloins in it. Brian then grilled them. Very tasty, even better when I added salt to mine. Cooked 2 tenderloins and there wasn't a taste left.
Don't wait too long to tell someone you love them.

Billy
Reply


Forum Jump:


Users browsing this thread: 1 Guest(s)