Mustard-Rosemary Pork Lion

Mustard-garlic rosemary marinade:

1/4 cup chopped fresh rosemary leaves

1/4 cup minced shallots

3 cloves garlic, finely minced

1 tablespoon minced lemon zest

1/3 cup dry white wine (I used cooking wine)

1/3 cup freshly squeezed lemon juice

1/4 cup extra-virgin olive oil

1/3 cup Dijon mustard

1/4 cup honey

(Marinade for 2 pork lions, if only doing one cut recipe in half)

Place marinade and pork loin in a Ziploc bag, marinade for at least 30 min up to 8 hours.

Grill on medium for 30 min, until it reaches a internal temp of 155-160

Bake in the oven on 350 for 40 min until internal temp is 155-160

Let rest for 5 minutes before slicing so the meat has a chance to re-distribute the juices.

We served with wild rice (yes, me the disliker of wild rice, wished for awesome mashed potatoes or somethink like that : p) and a salad. This could be used in a salad, thinly sliced for sandwiches, I think you could also use the marinade on a frozen pork lion in the crock-pot for 8 to 9 hours on low.