Hallelujah Jalapeno Pork with Salsa

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:

1. Mix together all ingredients and spread evenly on all parts of chops or roast.
2. Cover and refrigerate 1-5 hours.
3. 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:

1. Mix together all ingredients for the salsa.
2. Cover and refrigerate overnight.

Yield: Serves 6-8 people

Recipe courtesy of Sister Terry Hall, Monastery Mustard

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