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Tuesday, April 18, 2006 Grilled Pork Marinade

I use two 8 oz boneless pork loins for this recipe.


1/4 cup extra virgin olive oil
1 1/2 tsp brown sugar
1/4 tsp each dried rosemary & thyme
1 1/2 tsp balsamic vinegar
1/2 tsp ground ginger
2 cloves garlic, minced
1 tsp dijon mustard
salt & pepper to taste

- Seal pork & marinade in a ziplock type plastic bag. Let it sit in the fridge for 24 to 48 hours.

Makes 1/3 of a cup

Posted by Rae

Prepared by Rae :: 12:56 PM :: 0 comments Search the recipe box

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