Tangy Mustard Marinade

So you've got just a tad (yes...that's a culinary term) of mustard left in the bottle. What to do, what to do?

How about you whip up a batch of this marinade for chicken or pork? (Tip: It's easy to shake it up in the mustard jar or bottle.)

Tangy Mustard Marinade
Enough for a couple of chicken breasts or a pork tenderloin.

Combine about 2 tablespoons mustard with the juice and zest of one lemon, 16 chopped sage leaves (or a generous pinch of dried sage), 4 minced garlic cloves, 2 tablespoons olive oil, and 1 teaspoon honey. Add a pinch of kosher salt and a grind of black pepper. Shake well.

Coat chicken or pork and marinate for one hour. Roast, broil or gill away. (Be careful when you cook the meat...the honey has a tendency to darken when the heat is up too high.)