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Honey, Mustard And Rosemary Pork Marinade


3/4 cup beer
1/2 cup Dijon mustard
6 tablespoons honey
1/4 cup olive oil
2 tablespoons chopped; fresh rosemary
2 tablespoons chopped garlic
2 pounds pork loin

Whisk marinade ingredients and pour into a plastic freezer bag with the pork. Let sit overnight in the refrigerator. Smoke the meat anyway you like it best. Take it out of the smoker at an internal temperature of no more than 150F. Let the meat stand for 15 minutes. Heat the remaining marinade to a slow boil to thicken. Season with salt and pepper if desired. I cracked some pepper in it. Pour on the meat. By (Norm Corley) on Dec 28, 1997. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

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