Marina's Pork Marinade with Marina's Cranberry Chutney
Pork is Good for You!
One night I was home getting dinner ready. I wanted to come up with a pork marinade that I could use with pork tenderloin or pork chops. I opened the refrigerator and started taking out ingredients that would complement each other. This is the recipe I came up with. Midwest Living Magazine in Missouri published this recipe in their magazine. What an honor! See it here: http://www.midwestliving.com/recipe/grilled-pork-with-cranberry-chutney/
1 piece of garlic finely diced
2-Circle B Ranch Pork Chops
2 tablespoons Peach Apricot Marmalade (I use Sara Beth’s brand)
2 tablespoons of Marina’s Cranberry Chutney
2 tablespoons of low salt soy sauce
1 piece of ginger diced
2 tablespoons of white wine
1 tablespoon of Dijon Mustard
1/4 cup of Olive Oil
Salt and pepper to taste
Whisk all ingredients together and add salt and pepper.Heat up the grill and cook on both sides until done.
Put the pork tenderloin or the pork chops in a plastic bag. Pour the marinade into the bag and squish around so that it is fully incorporated into the meat.
Marinate the tenderloin for at least 2 hours, the pork chops 4 hours.
Heat up the grill and cook on both sides until done.Take the tenderloin off the grill when an instant read thermometer reads 135 degrees. Let the meat rest of 5 minutes before slicing it into medallions.
Take the tenderloin off the grill when an instant read thermometer reads 135 degrees. Let the meat rest of 5 minutes before slicing it into medallions.