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
  • 2 tbsp dark ale optional
  • 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
  • 2 tbsp dark ale optional
  • 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 ingredients except meat.
  2. Place the meat in a zip-lock bag and add the marinade. Refrigerate for at least 2 hours (or overnight).
  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. For a terrific and simple sauce, remove the meet when cooked and slowly (to prevent curdling) add the yogurt.

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