Garlic Balsamic, Rosemary and Mustard Pork Marinade

• Greek Salad
• Spring Mix Salad with Garlic Balsamic, Blue Cheese and Walnuts

Garlic Balsamic, Rosemary and Mustard Pork Marinade

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• Product Garlic Balsamic Vinaigrette and Marinade

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:MetricUS Imperial

Product Garlic Balsamic Vinaigrette and Marinade 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:MetricUS Imperial

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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