"d c" > wrote in message news:<FNEvb.10952$yM6.5453@lakeread06>...
> I have been using Burgundy wine for ribs and tenderloin.
>
> Any other suggestions?

Pork Marinade (My DIL doesn't like it with the wine, so if she's going
to be eating this, I leave the wine out.)

soy sauce - about 1/4 C.
white wine - about 1/2 C.
red wine vinegar - about 1/2 C.
parsley flakes - a couple T.
pepper - to taste
garlic - minced, about 2 T.
oil - about 3/4 C.
Worcestershire sauce - about 3 T.
diced basil - a couple T.
lemon juice - about 1/4 C.

Marinade for 6-10 hours.