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Grapefruit and Honey Marinade for Pork or Chicken

Yield: 1/3 -1/2 cup marinade


14 cup Flying Olive Grapefruit Balsamic Vinegar

A pinch of red pepper flakes, if desired

1 Tbsp honey

1 Tbsp Flying Olive Chipotle (a little spicy), Harissa (quite spicy), or Cayenne Red Chili Extra Virgin Olive Oil (super hot)

½ tsp garlic powder

¼ tsp Mexican oregano

½ tsp chili powder

¼ tsp cumin

Salt and pepper

1-2 pounds chicken pieces, pork loin roast, or pork tenderloin


Whisk all ingredients in a bowl. Stir until well blended.

Add the chosen meat to a zip-lock bag. Pour on the marinade. Refrigerate 2-4 hours, flipping the bag occasionally to be sure it is well coated.

When ready to cook, turn the oven on to 350 degrees.

Remove the meat from the marinade and discard the marinade. Place the meat in the pan.

Cook for about 20-25 mins for tenderloins, longer for pork loin roast or chicken pieces. Internal temp should be 160-165 degrees for chicken or pork. Remove from the pan and let the meat sit under a loose foil tent for about 10 minutes. Serve.

Submitted by Barb L.