Garlic Balsamic, Rosemary and Mustard Pork Marinade
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Ingredients
- 1/2cup Snell House Garlic Balsamic Vinaigrette
- 1tbsp mustardfull grain
- 1tbsp chopped fresh Rosemarydo not substitute dry or rubbed – it will not yield the same results
- 1tbsp honey
- 1 pork tenderloinor, 4 pork chops
- 1/4cup natural Greek style yogurtoptional
Instructions
- Finely chop the rosemary and mix with all the ingredients except the meat.
- Place the meat in a zip-lock bag and add the marinade. Refrigerate for at least 2 hours or up to 24 hours.
- Option 1: Cook the meat on the barbeque.
- Option 2: Cook the meat with the marinade in a large pan on medium until done. This will intensify the flavours!
- Remove the meat when cooked (about 8-10 minutes per side), tent with foil and allow to rest while you prepare the sauce.
- 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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