Sour Orange Marinade

Sour Orange Marinade


  • 1 cup olive oil
  • 4 garlic cloves finely minced
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup juice and pulp of sour oranges
  • 1 teaspoon ground oregano
  • 1 teaspoon fresh basil, chopped
  • 3 tablespoons chopped onion


Mix all ingredients in a bowl. Pour over pork, venison, or poultry. Cover and refrigerate for 12-24 hours. When cooking the meat use this as a basting suace as well.

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