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

1. (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.)
2. 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.
3. Brush on both sides several times during the course of cooking.
4. Make sure your pork is cooked, but not over cooked. I'm told that a little bit pink is okay.
5. The drippings from the pan (if fried or broiled) are wonderful on top with the garlic all caramelized.

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?