We use this marinade to coat pork chops which we place in a roasting pan and bake at 425 degrees for 25 mins. The recipe book where we found it states that you can also use it on grilled chicken. Just coat the poultry with the marinade during the last 10 minutes of grilling.
In addition, though the recipe calls for fresh parsley, we have replaced it with dried (fresh can be a little pricey) and it tastes the same to us! Just remember the exchange of fresh to dried herbs:
1 tbsp of fresh = 1 tsp of dried
Ingredients:
2 tbsp creamy Dijon-style mustard blend
1 tbsp snipped fresh parsley
1 tsp dried oregano, crushed
1 tbsp water
1/8 tsp ground red pepper
Instructions:
1. In a small bowl, combine all ingredients. Cover and chill until ready to use.
Easy!!! Woo hoo!
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