1 cup of beer or ginger ale (you can actually leave it out all together)
1/2 cup prepared mustard
1/2 cup of honey
2 tbsp canola oil
2 tbsp onion powder
1-1/2 tsp dried rosemary, crushed
1 tsp salt
1/4 tsp pepper
chicken or pork tenderloin
In a small bowl, combine the first nine ingredients. Pour 1 cup marinade into a large resealable plastic bag; add meat. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate the remaining marinade for basting. Drain and discard marinade.
There are a couple of ways that you can cook the chicken/pork. You can cook on the grill, in a frying pan on the stove or in the oven. I have done them all and they have turned out just great. In the oven, cook on about 350 for 20 - 30 minutes, just depending on what kind of chicken. Make sure however you cook your meat and whether it is chicken or pork, a meat thermometer reads 160 degrees.
Let stand for 10 minutes before slicing. Serve with remaining marinade or honey mustard; both are extremely good.
|Honey Herbed Chicken w/ rice and honey mustard|