Garlic Balsamic, Rosemary and Mustard Pork Marinade

Garlic Balsamic, Rosemary and Mustard Pork Marinade
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Ingredients
  • 1/2 cup Snell House Garlic Balsamic Vinaigrette
  • 1 tbsp mustard full grain
  • 1 tbsp chopped fresh Rosemary do not substitute dry or rubbed - it will not yield the same results
  • 1 tbsp honey
  • 1 pork tenderloin or, 4 pork chops
  • 1/4 cup natural Greek style yogurt optional
Servings:
Units:
Ingredients
  • 1/2 cup Snell House Garlic Balsamic Vinaigrette
  • 1 tbsp mustard full grain
  • 1 tbsp chopped fresh Rosemary do not substitute dry or rubbed - it will not yield the same results
  • 1 tbsp honey
  • 1 pork tenderloin or, 4 pork chops
  • 1/4 cup natural Greek style yogurt optional
Servings:
Units:
Instructions
  1. Finely chop the rosemary and mix with all the ingredients except the meat.
  2. Place the meat in a zip-lock bag and add the marinade. Refrigerate for at least 2 hours or up to 24 hours.
  3. Option 1: Cook the meat on the barbeque.
  4. Option 2: Cook the meat with the marinade in a large pan on medium until done. This will intensify the flavours!
  5. Remove the meat when cooked (about 8-10 minutes per side), tent with foil and allow to rest while you prepare the sauce.
  6. For a terrific and simple sauce, slowly add the yogurt to the remaining marinade, mixing well to prevent curdling. Heat on medium-low until warm through and well blended, about 3-4 minutes.

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