Backstrap Grill Marinade

by Ray Fiorenza
(Baltimore, MD)

1 full backstrap cut in half

3 cloves garlic chopped fine

1\4 c of red wine vinagar

1\4 c of olive oil

1\2 c of water

4 tbsp of drie mastard

5 tbsp of paprika

1 tsp of salt

3 tsp of pepper

2 tsp of fresh oregano

1\2 tsp of ground red pepper

Place straps in glass baking dish.
mix next 10 ingredents and add to dish.

mainade for 8 to 24 hours.

take out of marinade.

pcook on a hot grill tll medium rare.
it about 4 min on each side.

serve with a red wine, bake potato and asparigus.(grill with oil)