Even though I’m not a big meat-lover like my husband, I still enjoy it. Before we were married, my main staple meat dishes were lasagna, meatloaf, tacos, and grilled chicken or chicken cooked with ranch dressing and BBQ sauce. Tasty, right? Umm… no, not so much anymore. Since getting married, I have come to embrace more diverse meat dishes, and have become more experimental in cooking [instead of just with baking, as before]. One of these “more diverse meat dishes” is what I affectionately call, the big hunk of meat. Pork or beef, it doesn’t matter. To me, a big hunk of meat is the same amount of work [and I’m sure this is blasphemous to some–tastes the same], no matter what type it is. So, in order to flavor up the meat, I’ve taken to some experimental marinades, using what we have in the pantry and fridge, instead of buying a pre-mixed marinade or a lot of complex ingredients. Fruit and mustard sauces are a classic counterpart to pork, since they play off each other so well. This blackberry mustard marinade is really simple and really tasty. Feel free to mix up the type of preserves or mustard used, but try to stay with good quality ingredients because that’s what really adds the depth of flavor.
Blackberry Mustard Marinade
- 1/4 cup good quality, all-natural blackberry preserves
- 1/4 cup good quality, grainy Dijon mustard
- 1 tablespoon dried sage
- 1 tablespoon dried rosemary
Whisk together all ingredients and rub on a 1 1/2-2 pound pork roast, and prepare as desired. Here’s what I did.
- I chopped two apples into slices and laid them out in the bottom of a crock pot, and covered them with 1 cup of water.
- I rubbed the marinade on the pork roast and seasoned the whole thing with a generous amount of freshly ground black pepper.
- Then, I cooked the whole pork roast on low for about 8 hours until it was so tender it fell to pieces! Delicious! You could also use the marinade to cook the pork in the oven in a roaster.
Click here for the printable version: Blackberry Mustard Marinade
Question of the Day: How do you feel about ‘big hunks of meat’? [sorry, vegetarians!]