Aired October 29, 2009
Zest and juice of 1 lemon
2 tablespoons Dijon mustard
3 to 4 sprigs thyme, leaves picked and chopped
3 to 4 tablespoons EVOO Extra Virgin Olive Oil
Salt and pepper
2 pounds your favorite cut of meat, such as chicken breast or pork chops
In a large zipper-lock bag or shallow casserole dish, combine the cider, lemon zest and juice, mustard, thyme, EVOO, salt and pepper. Add the meat to the marinade and refrigerate at least 2 hours and up to overnight. Prepare the meat to your liking.