A delicious marinade that transform pork chops, pork tenderloin or a pork roast into a magnificent, flavorful entree.
1/2 cup dry white wine
2 tablespoons vegetable oil
6 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons minced onion
1/2 teaspoon celery seed
1/2 teaspoon black pepper
6 pork chops or 3 pork tenderloins (trimmed)
Add all ingredients except the pork to a gallon ziploc bag. Seal and agitate until the mustard is incorporated.
Add your pork chops, remove excess air from the bag and seal. Refrigerate overnight, turning occasionally.
Grill pork chops or pork tenderloin to an internal temperature of 145 degrees. Place on cutting board and cover with foil. Allow to rest 10 minutes before serving or slicing.
Adapted from Creme de Colorado cookbook.