Check out the related video story: Monastery Mustard From a very old family recipe, that remains a closely guarded secret, this mustard is hand-made by the Benedictine Sisters at Queen of Angels Monastery.
Ingredients for Pork:
- 6-8 boneless pork chops or small pork roast
-
Marinate:
- 2 tablespoons brown sugar
- 1 tablespoon lime zest
- 1 tablespoon minced garlic
- 2 tablespoons Hallelujah Jalapeno Monastery Mustard
Ingredients for Salsa:
- 1 – 20oz. can pineapple tidbits
- 3 medium cucumbers / peeled and chopped
- 3 tablespoons fresh mint / minced
- 1 tablespoon brown sugar
- 1 tablespoon Hallelujah Jalapeno Monastery Mustard
- 3 teaspoons grated ginger root
- 1 tablespoon lime juice
Directions for the Pork:
- Mix together all ingredients and spread evenly on all parts of chops or roast.
- Cover and refrigerate 1-5 hours.
- After marinating 1-5 hours, remove meat from marinate and grill chops or bake roast as you usually would.
Serve with the salsa and rice.
Directions for the Salsa:
- Mix together all ingredients for the salsa.
- Cover and refrigerate overnight.
Yield: Serves 6-8 people
Recipe courtesy of Sister Terry Hall, Monastery Mustard



2 Comments
Hi Bob! Glad you liked the story. I really like what they are doing too! You can reach them online at monasterymustard.com
Happy Holidays to you!
Greetings Rebecca,
A very nice and professional job on the Sister’s and their mustard. How do I buy some? please advise. Thanks Bob Hawkins
Food Service Director Miracle Ranch Crista Camps 15999 Sidney Road SW
Port Orchard., WA 98367 253-851-4410