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Yield: 4-6 servings
  • 3 tablespoons honey or dijon mustard
  • 1 Tbsp. olive oil
  • 2-3 large cloves garlic, minced
  • 1/2 cup Hillsboro Sugarworks pure Vermont maple syrup
  • 1 Tbsp. soy sauce
  • 1 Tbsp. corn starch
  • 4-6 chicken breasts, pork chops, 1 pork tenderloin (about 1 - 1 lbs)
  1. Combine mustard, oil, garlic, soy sauce and maple syrup in bowl. Add corn starch and whisk to combine.
  2. Trim excess fat from meat.
  3. Place chicken or pork in large plastic storage bag and coat thoroughly with marinade. Cover and chill in the refrigerator overnight (or minimum of 8 hours).
  4. Preheat outdoor grill or indoor grill pan to medium-low heat.
  5. Remove chicken or pork from marinade, and set aside. Spray or brush grill grating with oil to prevent sticking, and place meat on grate. Brown each side for 2 minutes per side.
  6. Grill chicken breasts or pork chops until done. Grill pork tenderloin for approximately 15-20 minutes, basting occasionally with marinade until interior of pork is no longer pink (internal temperature of 160). Cover with tin foil and let meat rest for 10 minutes.
  7. ENJOY! Serve with a nice summer salad, grilled vegetables or potatoes and fresh bread. Mmmmmm!