|2 tbsp||each cider vinegar, apple juice and vegetable oil|
|1 tbsp||chopped fresh thyme (or 1/2 tsp dried)|
|1 tbsp||grainy or Dijon mustard|
|1/2 tsp||each salt and pepper|
In large bowl or shallow dish, whisk cider vinegar, apple juice, vegetable oil, thyme, Dijon mustard, salt and pepper.
Add 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat or poultry; cover and refrigerate for 4 hours.
Make-ahead: Refrigerate for up to 24 hours. Serving: 1/3 cup