Tag-Archive for » Honey Mustard «
This is one of the best pork marinades I have had in ages, it is quick to throw together and the end result is wonderful. I drizzled the left over marinade that was in the pan over the pork at the end and it was so yummy. I served mine with parsnip mash and fresh vegetables done in garlic and butter, it was a great meal. If you would like to view the original recipe please click here. I did adjust some of the amounts to suit our taste but did not change the ingredients, I have listed the recipe exactly as it was posted with out listing my amounts as I was not measuring. This recipe can be played around with, to suit any ones taste, it can either be more sweet or spicy so take your pick. It can also be doubled if you want to make for more people.
Ingredients
1lb Pork loin
1 Cup honey mustard dressing
1 Garlic clove, minced
1/4 Cup onion, minced
1/8 Teaspoon red pepper flakes (or to taste)
1/4 Teaspoon salt (or to taste)
1/4 Teaspoon black pepper (or to taste)
Method
1. Place the pork loin in a gallon-size zip lock bag.
2. Pour honey mustard dressing into the bag and add the remaining ingredients.
3. Seal the bag, releasing as much air as possible from the bag before tightly sealing.
4. With your hands, thoroughly combine the ingredients by squishing and tossing the pork loin within the bag.
5. Marinate in the refrigerator for two hours (or up to 12 hours), squishing and turning the bag occasionally.
6. Place the pork loin in a roasting pan and pour the marinade ingredients over the meat.
7. Roast in a 350 F oven for one hour or until juices run clear or meat thermometer reaches 170°F.
8. While roasting, occasionally baste the meat with the marinade liquid.
I served mine sliced over parsnip mash with vegetables.
Serves 2
All photos taken by me unless otherwise stated.
This is ever so simple to make and has a wonderful end result, with such gorgeous flavours. I served mine over parsnip mash with fresh vegetables cooked in garlic butter. If you want to read more reviews or see more photos of this recipe please click here.
Ingredients
2-3 Tablespoons vegetable oil
1/2 Red onion, chopped (I used 1 small)
1/4 Cup apple cider vinegar (or try rice wine vinegar)
1/4 Cup brown sugar
1 Cup chicken stock
1/2 Cup prepared honey mustard
1/2 Teaspoon allspice
1/2 Teaspoon curry powder (I used about a 1/4 teaspoon madras)
4 Pieces boneless skinless chicken breasts
4 Boneless skinless chicken thighs (I just used breasts)
Vegetable oil, for drizzling
Salt & freshly ground black pepper
Method
1. Preheat grill pan or griddle over medium high heat, or you may use broiler.
2. Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat.
3. Add red onions and saute 3 to 5 minutes.
4. Add vinegar and reduce by half, 1 to 2 minutes.
5. Add brown sugar and cook about 1 minute to incorporate.
6. Whisk in broth and honey mustard, allspice and curry.
7. Bring sauce to a bubble and reduce heat to lowest setting.
8. Cover chicken with a drizzle of oil and salt and pepper, to your taste.
9. Place chicken on hot grill (or put in broiler) and cook 4 or 5 minutes, then turn.
10. Baste chicken liberally with sauce and cook another 5 minutes.
11. Turn once again and baste.
12. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve.
As I was using breasts, I browned my breasts in a pan first, then finished cooking them off in the sauce and drizzled the remaining sauce over the top.
All photos taken by me unless otherwise stated.
