For meats like beef and pork (and to a lesser extent, also for poultry), I like to use oil-based marinades with herbs to add flavor, but add some sort of acid component (lemon juice, wine, vinegar) to tenderize.

For beef or pork (about 2-3 pounds):
1 cup olive oil
1 Tbsp rosemary or 1 drop rosemary essential oil
1 Tbsp thyme or 1 drop thyme essential oil
1/2 cup Apple Cider Vinegar
Place all the ingredients into a sealable plastic bag and mix. Add meat, seal, and refrigerate for at least 4-6 hours. Turn the bag over in the refrigerator and marinate another 4-6 hours (at least).

Roast, bake, broil, or barbecue the meat, as desired, using the marinade for basting purposes. The marinade may also be used with an injector for small roasts, if desired.

For poultry, use different herbs (sage, tarragon, coriander) and lemon juice instead of the vinegar.
Source(s):
personal experience playing in the kitchen

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I love Italian Dressing as a marinade. It works well with beef, chicken, pork and vegetables.
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This marinade is good for beef or chicken. Just combine all the following ingredients and marinate the meat , i prefer to leave it in the fridge overnight or between 3 to 6 hours if you have less time.

--vinegar (white)
--tomato paste
--garlic (grated)
--ginger(grated)
--soy sauce
--lemon juice
--curry powder
--black pepper
--parsley (fresh chopped)
--salt

If you want it spicy,you can add cayenne pepper.
Source(s):
experience

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http://www.allvoices.com/contributed-news/4410618-wild-herbs-as-a-meal
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