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Pork Marinade Recipe

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This recipe for Pork Marinade, by , is from Funk Family Favourites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Peter Funk


cup frozen apple juice concentrate, thawed
2 tbsp honey mustard
2 tbsp minced fresh rosemary (dry can be used)
1 tbsp olive oil
2 cloves garlic, minced
1 large shallot, minced
tsp black pepper
1 - 1 pounds pork tenderloin, trimmed of fat

Combine all the ingredients except pork in a small bowl.

Use a heavy plastic bag and marinate the tenderloin in it for at least 2 hours (or overnight), in the refrigerator.

Grill as desired. Internal temperature should be 145-160F/70C.

Brush on marinade as tenderloin cooks. After cooking let tenderloin rest for about 5 minutes and then slice into inch slices and serve.

Left over marinade may be brought to a boil and then pour over the grilled & sliced tenderloin.




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