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Maple Vinegar Roasted Pork

1/4 cup Boyajian Maple Vinegar
3 cloves garlic, chopped
1/2 cup Boyajian Rosemary Oil
1 tablespoon Dijon mustard
1 tablespoon honey
1 16-ounce pork tenderloin
salt & pepper to taste

Blend all ingredients in processor or blender. Place pork in heavy plastic bag and pour half of marinade over the pork, sealing bag tightly. The remaining marinade can be refrigerated and stored for up to 3 weeks. Refrigerate for 24 hours or longer, turning and basting the pork several times with the marinade.

Preheat oven to 375 degrees. Drain pork, discarding the marinade. Place pork in small roasting pan, season with salt and pepper. Roast until meat thermometer registers 150 degrees, about 30 minutes. Slice pork thinly.

4 servings

Perfect also as a marinade for chicken or lamb.


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