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MAPLE-CIDER MAARINADE FOR PORK
Here is a marinade made from ideas I got from an old glaze recipe I found. This is really best with pork but can be used with chicken as well.
Yields about 1-1/2 cups

1/3 cup maple syrup
1/3 cup apple cider
2 tablespoons horseradish mustard
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon Tabasco sauce

Combine all ingredients in a large measuring cup or bowl and mix well. Place meat to be marinated into a large ZipLoc bag or shallow dish. Pour the marinade over the meat, making sure it's coated well and submerged in the marinade. Seal or cover and refrigerate 4-6 hours.

This yields about 1-1/4 cups and works well with 2 large pork chops or 1 small tenderloin. If marinating more chops or a larger cut such as a roast, it's advisable to double the recipe.

Before cooking the meat, season it well with kosher salt and freshly ground black pepper, plus other seasonings if desired. If grilling or roasting the meat, first rub it well all over with extra virgin olive oil.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved