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Mustards: Honey |
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| ¼ cup EMERIL'S SWEET HONEY MUSTARD |
| 2 tablespoons, plus 1 teaspoon fresh lemon juice |
| 2 tablespoons honey honey |
| ¾ cup vegetable oil |
| ¼ teaspoon salt |
| ¼ teaspoon ground white pepper |
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Combine the mustard, lemon juice, and honey in a blender. While the motor is running, add the vegetable oil in a slow, steady stream until the dressing is emulsified. Add salt and pepper and blend briefly to combine. Serve over your choice of salad greens; this dressing is especially delicious on spinach salads and also works as a dipping sauce for fried chicken tenders. Makes 1 1/4 cups dressing |
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| 2 pork tenderloins (about 1 pound each), trimmed |
| ½ cup EMERIL'S SWEET HONEY MUSTARD |
| 1 teaspoon chili powder |
| 2 tablespoons cider vinegar |
| ½ teaspoon salt |
| ¼ teaspoon pepper |
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Preheat oven to 375 degrees F. Place pork tenderloin on a rack in a baking pan. In a small bowl combine the mustard, chili, vinegar and salt and pepper. Brush the pork tenderloins with a generous amount of the glaze. Roast in the oven for 45 minutes, brushing with the glaze every 10 to 15 minutes, until juices run clear. Remove from the oven and set aside to rest for at least 5 minutes before slicing to serve. Makes 4 to 6 servings |
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