Mix all ingredients, except pork tenderloin, together.
Let sit for 15 minutes, stirring occasionally.
Next, place pork tenderloin in the marinade and let sit in fridge for 6 to 8 hours. Turn tenderloin and cover with the marinade every hour or so.
he following mustard sauce separately.
MUSTARD SAUCE:
Combine Mustard Sauce ingredients
small bowl, mix the mustard, honey, mayo and dried onion
he ketchup, salt, vinegar, sugar, mustard, and chili powder; mix well
ntil golden brown.
Honey Mustard instructions:
Combine all ingredients
armalade warm.
To make mustard sauce: Combine all the ingredients
Pat chicken breasts dry with paper towels.
Sprinkle with salt and pepper.
Saute chicken in butter and oil in a large skillet, shaking pan occasionally to prevent sticking, until lightly golden, about 6 minutes.
Turn.
Lower heat.
Saute until chicken is tender, about 4 minutes longer.
Chicken should feel springy, with no pink remaining.
Cover skillet; cook 2 minutes longer to steam. Remove to warm platter.
Cover and keep warm.
Pour fat into a cup. Measure and return 2 tablespoons to skillet.
Saute green onions 30 ...
Sprinkle chicken with salt and pepper.
Saute the breasts in 4 tablespoons butter 3 to 5 minutes, on each side until browned. Remove from pan.
Saute the shallots briefly.
Add wine, cream and stock; bring to a boil.
Reduce heat and cook until sauce is thickened.
Whisk in mustard.
Whisk in remaining 2 tablespoons butter.
Return chicken to the sauce and heat through.
Place chicken on platter and spoon sauce over it and top with a twist of pepper from the mill.
Pat chicken dry with paper towels.
Sprinkle with salt and pepper.
Saute chicken in butter and oil in a large skillet until lightly golden, about 6 minutes. Turn.
Lower heat.
Saute until chicken is just tender, about 4 minutes longer.
Chicken should feel springy with no pink remaining.
Cover skillet and cook 2 minutes longer to steam.
Remove to warm platter.
Cover and keep warm.
Cook zucchini and shallots in butter in large heavy skillet until tender.
Stir in green beans, marjoram, thyme, salt and pepper.
Heat, stirring occasionally, until hot through.
Combine sour cream, mustard and flour; stir into vegetables.
Heat and stir until hot and thickened.
Serve garnished with tomato wedges.
Place ingredients in food processor or blender and whip until well blended.
Makes about 2 1/2 cups.
Combine all ingredients in a bowl. Cover and refrigerate for up to 3 days. Bring to room temperature before serving.
Marinate the eggs in pickled beet juice for at least 10 hours. Cut the eggs in half with sharp, clean knife.
Remove yolks and reserve egg whites. Blend with fork the yolks with mayonnaise, mustard, salt, parsley and sour cream.
Place in pastry tube and swirl the yolk in the red whites.
To make the mustard sauce: Bring the cream to
Mix all of the ingredients together in a microwave safe container until it is one solid color.
A fork works well forthis. Microwave on high about 35 seconds, and mix again.
Cover, and refrigerate at least 6 hours (to allow theflavors to meld)
Refrigerate until needed, and remember to refrigerate unused portions.
This recipe makes a little more than 4 \"packets\" of hot mustard sauce. Double it or triple it as needed.
ach steak with 1 teaspoon mustard. Pour coffee or stock into
owl, combine the honey, Dijon mustard, curry powder, salt, and pepper
ach side.
Brush with mustard sauce. Broil 4-6 minutes
hile you prepare the Marsala Recipe below.
https://www.foodnetwork
il softened. Add garlic, paprika, mustard, poultry seasoning, salt and pepper