Traverse City Record-Eagle
---- — Cheryl Gross of Benzie County submitted today’s recipe. She obtained this marinade for summer grilled pork tenderloin from a friend years ago. It comes in handy even during a cold, wet spring, she said, noting that she used it on baked pork chops the other night (”weather too crummy to grill!”)
“They were very good,” she said.
Use it on pork tenderloin a few hours before grilling or on pork chops before baking.
3-4 T. dry sherry
2 T. brown sugar
2-3 T. grainy Dijon mustard
1 t. rosemary, crushed
Whisk the four ingredients together and pour into a shallow dish or a heavy plastic bag for pork tenderloin. Marinate the meat a minimum of four hours before grilling, turning occasionally. Remove tenderloin from marinade and grill over medium-high heat until pork is done or just slightly pink. Slice into 1- to 1 1/2-inch slices and serve.
Alternatively, pour the mix into an 8-by-8-inch pan and squeeze four pork chops into the pan and into the marinade. Let sit for an hour or so, turning halfway through. Bake the chops in the marinade in a 375° oven until done, 1 to 1 1/2 hours depending upon thickness.
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