Directions

• whisk Dijon, garlic, thyme, vinegars and honey together thoroughly; slowly drizzle oil into mixture, whisking constantly, until emulsion thickens. Taste for balance. Or, place all ingredients except oil in a food processor and blend for 30 seconds; drizzle in oil very slowly to create a creamy, emulsified marinade
• tip: this marinade can be made in larger batches and unused portions can be stored in refrigeration for up to 10 days. Never save or reuse a marinade after the meat item has been in it.
• Stove/oven method:
• Marinate meat for 30 – 90 minutes in refrigerator; drain off excess marinade before cooking and discard; or marinate for 15 minutes at room temperature
• pre-heat oven to 375 degrees
• pre-heat a sauté pan or grill pan over medium-high heat
• wipe extra marinade from the meat, then season on both sides with High 5 Salt
• pour a small amount of oil in the pan or rub the grill pan with oil; sear meat on both sides, about 1-2 minutes per side
• transfer meat to a sheet pan and place in the oven until it reaches desired temperature (about 7 – 12 minutes for chicken breasts, depending on the thickness of the meat; about 10 – 18 minutes for pork tenderloin, about 25-30 minutes for whole beef tenderloin)
• remove from pan and cover with foil for at least 5 minutes
• Grill:
• Marinate for 30 – 90 minutes in refrigerator; drain off excess marinade before cooking and discard
• Pre-heat a grill in 2 zones, one medium-high, and one medium-low; clean the grill well and rub it with oil several times to prevent sticking
• season the meat with High 5 Power Lifter or Original Unboring Salt; sear for 1-2 minutes on the hotter side of the grill, then turn ¼ turn to create nice grill marks
• turn to the second side and repeat; for beef or pork tenderloin, sear on all sides
• once the meat is seared and has nice grill marks, move it to the cooler side of the grill; close the lid of the grill and cook until meat reaches desired temperature (chicken – 162 degrees, pork – 145 degrees, beef – 120 for rare, 130 for medium, 140 for shoe leather ☺ ); for boneless/skinless chicken, approximately 7-10 minutes more depending on thickness and heat of the grill
• remove from grill and place on a warm plate, loosely covered with foil; allow meat to rest for at least 5 – 10 minutes before slicing