Dijon Marinade for pork tenderloin
For succulent pork that is tender, juicy, and addictive. Try it with Dijon-Marinated Pork, and to complete the meal, Rapini.
Dijon Marinade for pork tenderloin
4 garlic cloves, minced
1 cup (236 milliliters) Dijon mustard
2 tablespoons (30 milliliters) brown sugar
1 tablespoon (15 milliliters) honey
1/2 cup (118 milliliters) soy sauce
1 1/2 tablespoons (22.5 milliliters) Worcestershire sauce
Directions
Combine all ingredients in a small bowl.
Place meat in a zip-top bag and pour in marinade. Close bag and massage to completely cover. Refrigerate for at least two hours and up to 24 hours.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
