Honey-Mustard Marinade
⅓ cup vegetable oil
½ cup soy sauce
4 teaspoons honey
3 tablespoons Dijon mustard
2 tablespoons chopped fresh tarragon leaves
4 medium garlic cloves, minced or pressed
1 ½ teaspoons ground black pepper
2 pounds pork chops or cutlets
Whisk together ingredients in a medium bowl. Place marinade and pork in a gallon-sized zipper-lock bag and press out as much air as possible. Refrigerate 1 hour and up to 90 minutes, flipping bag halfway through to ensure the pork marinates evenly.
Cook's Illustrated, June 2009
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