One night I was home getting dinner ready. I wanted to come up with a pork marinade that I could use with pork tenderloin or pork chops. I opened the refrigerator and started taking out ingredients that would complement each other. This is the recipe I came up with. Midwest Living Magazine in Missouri published this recipe in their magazine. What an honor! See it here: http://www.midwestliving.com/recipe/grilled-pork-with-cranberry-chutney/
- 1 piece of garlic finely diced
- 2–Circle B Ranch Pork Chops
- 2 tablespoons Peach Apricot Marmalade (I use Sara Beth’s brand)
- 2 tablespoons of Marina’s Cranberry Chutney
- 2 tablespoons of low salt soy sauce
- 1 piece of ginger diced
- 2 tablespoons of white wine
- 1 tablespoon of Dijon Mustard
- 1/4 cup of Olive Oil
- Salt and pepper to taste
- Whisk all ingredients together and add salt and pepper.
- Put the pork tenderloin or the pork chops in a plastic bag. Pour the marinade into the bag and squish around so that it is fully incorporated into the meat.
- Marinate the tenderloin for at least 2 hours, the pork chops 4 hours.
- Heat up the grill and cook on both sides until done.
- Take the tenderloin off the grill when an instant read thermometer reads 135 degrees. Let the meat rest of 5 minutes before slicing it into medallions.
- Please do not overcook pasture raised Berkshire Pork it will become very dry. Serve the pork with your favorite vegetable, salad and potato or rice. I also like my pork with Polenta. Enjoy!