Ingredients
• 2 tbsp. OWO Co. Rose White Balsamic
• 1 tbsp. OWO Co. Garlic EVOO
• 2 tsp. dried oregano
• 1 1/2 tsp. red see salt
• 1/2 c. chopped roasted red pepper
• 1/4 c. packed fresh basil
• 1 medium shallot, chopped
• 2 1/2 lb. skinless, boneless chicken breasts or pork tenderloin
Directions
1. In a food processor, pulse white wine vinegar, vegetable oil, oregano, and salt until combined. Add roasted red pepper, basil, and shallot; pulse until finely chopped. Toss with chicken or pork tenderloin.
2. Marinate at least 3 hours or up to 6 hours in refrigerator before grilling.