Friday, December 7th, 2007
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.
Serves 6-8 people
Recipe courtesy of Sister Terry Hall, Monastery Mustard
Subscribe To Us By RSS
Subscribe By Email
Recipe Archives | 
Email This Recipe
This entry was posted
on Friday, December 7th, 2007 at 4:28 pm and is filed under Recipes, pork, pork roast, season 3.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
December 24th, 2007 at 7:52 pm
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
December 24th, 2007 at 9:18 pm
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!