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My daughter says this would be really good as a salad dressing too, I'll have to give it a try... maybe with a little crisp bacon in it?


  • 1 cup dijon mustard
  • 4 tbsp honey
  • 3 cloves of garlic, crushed or minced


  • (Note: Now, for the grill I would add 1 tbsp olive oil to the mixture. For frying, I added it to the pan before cooking my pork medalions.)
  • Combine all ingredients and heat on low, stirring constantly, until warm all the way through. This will make the honey more liquid and easier to spread on your meat.
  • Brush on both sides several times during the course of cooking.
  • Make sure your pork is cooked, but not over cooked. I'm told that a little bit pink is okay.
  • The drippings from the pan (if fried or broiled) are wonderful on top with the garlic all caramelized.

Categories: Condiment, Sauce  Dressing  Seasoning 
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