My favorite part of this pork is that it is sweet, tangy, and a little spicy. I had it as a salad the first night, and I'm thinking I might make a wrap with shredded carrots and spinach for lunch today.
Sorry to take credit away from the inventor of this, but I can't remember where I found this recipe. It calls for pork chops. I accidentally thawed out pork roast,
4 Tbl maple syrup
4 Tbl Dijon mustard
4 tsp olive oil
salt and pepper
8 thinly sliced pork chops
Spinach leaves for salad
Balsamic vinegar or your favorite Vinegarette
- In a small bowl, combine syrup, mustard, oil and salt and pepper to taste. Pour into a plastic bag.
- Place pork in bag and shake to coat.
- Cook (or grill)over med-high a couple minutes per side.
- Toss spinach and dressing in a bowl and top with pork.