Balsamic Vinegar and Fig Jam Marinade

Ingredients

Salt

1 teaspoon

Black pepper

1/2 teaspoon, freshly ground

Dijon mustard

2 tablespoons

Garlic

2 cloves, minced

Fig jam

1/2 cup

Balsamic vinegar

1/2 cup

Olive oil

1/4 cup

Instructions

1. In a medium bowl, whisk together the balsamic vinegar, fig jam, Dijon mustard, minced garlic, and olive oil until well combined.
2. Season with salt and freshly ground black pepper to taste, adjusting according to your preference.
3. Place your meat of choice (chicken, pork, or even tofu) in a resealable plastic bag or a shallow dish and pour the marinade over it.
4. Seal the bag or cover the dish tightly and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld and penetrate the meat.
5. When ready to cook, remove the meat from the marinade, allowing any excess marinade to drip off. Discard the marinade.
6. Grill or roast the meat as desired until fully cooked, ensuring an internal temperature of at least 165°F (75°C) for poultry and 145°F (63°C) for pork.
7. For an extra touch, brush the meat with additional fig jam during the last few minutes of cooking for a glossy finish and an added layer of flavor.