Mark's Pineapple - Tarragon Marinade, 5/28/12

Chef Mark Abernathy{}{}{} Loca Luna{}{}{} Red Door


This is particularly good on poultry, pork and lamb. Do not marinate the lamb for more than 1 hour. Remove and store in Ziplock.


Mix all ingredients together:{}

1/2 cup Worcestershire Sauce

1/2 cup Soy Sauce

1 cup pineapple juice

1 cup crushed pineapple with juice

2 tablespoons dried Tarragon

1 tablespoon crushed black pepper

2 teaspoons salt{}