Mediterranean Marinade: Mix all ingredients except oil in blender. Slowly add oil with motor running. Cover and refrigerate until ready to use. Makes 1 1/2 cups. In glass dish, pour marinade over roast, coating all sides. Cover and refrigerate 6 to 24 hours. Grill over medium coals, turning occasionally, about 35 to 40 minutes for rare (140 degrees) to medium (160 degrees). Brush with marinade during last 10-15 minutes of cooking. Variation: Cumin N Lime Marinade: 1/2 cup beef broth, 1/3 cup fresh lime juice, 2 T. ground cumin, 4 tsp. ground coriander, 2 large cloves garlic, finely chopped, 1/4 cup olive oil. Follow directions for Mediterranean Marinade. Makes 1 cup. Serve with salsa, French bread and salad with Ranch dressing. NOTES : I used this marinade on a tenderloin. Seared it first in a skillet and then finished it in the oven--really good! Also good on steaks! Posted to MC-Recipe Digest by "Pamela Creeden"
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 6|
|Calories from Fat: 241 (63%)|
|Amt Per Serving||% DV|
|Total Fat 26.8g||36 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 98.3mg||30 %|
|Sodium 90.8mg||3 %|
|Potassium 574.2mg||15 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 3.4g|
|Protein 30g||43 %|
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Calories per serving: 384
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