- Discard marinade from meat. Grill, covered, over medium heat for
- 18-20 minutes or until a meat thermometer reads 160°-170°,
- turning occasionally. Let stand for 5 minutes before slicing. Serve
- with sauce and mustard for dipping. Yield: 6-8 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.