Shelly's Recipe

ROSEMARY-MUSTARD MARINADE

Category: Marinades

3 tbsp lemon juice
2 tbsp Dijon mustard
1 tbsp honey
1 tbsp olive oil
3 garlic cloves, minced
1 tbsp chopped fresh rosemary
1/2 tsp crushed black peppercorns
1/4 tsp salt

1. In small bowl, whisk together lemon juice, mustard, honey, oil, garlic, rosemary, peppercorns and salt. Reserve 3 tbsp of the marinade for basting; cover and refrigerate. Place the meat in shallow glass baking dish or resealable plastic bag. Add remaining marinade; turn to coat chicken. Cover dish or seal bag. Refrigerate at least 30 minutes or up to 2 hours.

Heat grill. Remove meat from marinade; discard marinade. Place on gas grill over 4 to 6” from medium-high coals. Grill 8 to 12 minutes or until no longer pink in center and juices run clear, turning once and basting with reserved marinade. Good for chicken or pork tenderloin Serves 4