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