Cooking meat in cooking is an art. Each ingredient used in such a dish has its own meaning and imparts a certain taste. Depending on the meat, a suitable marinade is prepared for it. The most popular among marinades is honey mustard. Its main components are honey and mustard, but by adding various spices and components to it, you can improve it.
Steak
Pork dishes are very common in the everyday menu. To dilute the usual taste of meat, you can marinate it. Honey-mustard marinade is ideal for pork. To prepare it you need: mustard - 50 g, honey - 50 g, black pepper, dried basil, dried parsley, salt, fresh garlic.
Instructions:
- Cut the washed meat into 1 cm thick pieces. Beat if necessary.
- Prepare the marinade. To do this, peel the garlic, crush it with a garlic press and combine with the rest of the ingredients.
- Pour the marinade over the meat and leave for a couple of hours. The more time passes, the juicier the pork will be. You can even leave it overnight.
Fry the meat on both sides in a frying pan, preheating the oil.
Baked pork in honey mustard marinade
Baked pork will undoubtedly delight guests and household members with its delicate, mild taste. The meat will be juicy, but will not be as fatty as cooked in oil. Required ingredients:
- pork meat - 1 kg;
- honey - 5 g;
- mustard - 17 g;
- salt;
- ground paprika - 15 g;
- black pepper - 3 g;
- coriander - 5 g;
- garlic - 5 cloves.
Wash a piece of pork, trim off excess fat and dry with paper towels. Mix all the spices and rub the meat on all sides.
Remove the skins from the garlic, crush it and chop finely. Coat a piece of meat with it on all sides.
Combine honey and mustard and mix well. Mustard is suitable for any spiciness, so you can choose it as you wish. The honey mustard marinade for pork should be smooth. Pour over the meat, put it in a plastic bag and put it in the refrigerator. After an hour, the meat can be taken out, but in this form it can lie for another 2 days.
Wrap a piece of meat in foil, pinch the edges and bake for 1.5 - 2 hours at 170 degrees. When the meat is baked, the marinade will remain on the foil, which can be served separately as a sauce.
Pork in honey-mustard marinade, baked in a sleeve
Another option involves adding wine. To bake delicious meat in the oven, you will need:
- pork neck - 2 kg;
- French mustard - 30 g;
- honey - 30 g;
- thyme - 5 sprigs;
- lemon - 1 pc.;
- cognac - 100 ml;
- pepper mixture.
Dry the washed meat with a paper towel and place in a container. Sprinkle with salt and pepper and rub each piece.
Separately mix honey and mustard in a container. Add the juice of half a lemon to the honey-mustard marinade for pork and stir. Pour the marinade over the meat, add half a lemon and thyme and leave for 3 hours.
Place the meat in a baking sleeve, pour over the marinade and add cognac. If desired, you can add carrots, potatoes, garlic and other vegetables along with the meat. Bake for 10 minutes at 220 degrees, reduce heat to 150 degrees and bake for 40 minutes.
The aroma of lemon and honey will be throughout the house.
Pork ribs in honey-mustard marinade
Of all the cuts of meat, ribs occupy a special place. They are famous for their special juiciness and softness, and if you marinate them before cooking, you can surprise your guests with the result. It is better to choose a marinade for ribs with honey and mustard. It’s not for nothing that these two ingredients are popular - honey creates a crispy crust, and mustard makes the meat soft. The recipe for ribs with honey and mustard is very simple and consists of the following ingredients:
- pork ribs - 600 g;
- honey - 250 g;
- soy sauce - 80 g;
- lemon juice - 17 g;
- spices.
Practical part:
- Wash the ribs, dry them and place in a container. Sprinkle the spices over the meat and rub each piece.
- Combine honey, soy sauce, lemon juice and mustard. When squeezing juice from a lemon, skip a little pulp. The marinade for the ribs should be smooth. Therefore, you need to mix the components thoroughly.
- Pour the marinade over the ribs and leave to soak for 3 hours.
- After the time has passed, place the ribs in a greased frying pan and fry over low heat until crispy.
Pork kebabs in honey-mustard marinade
When preparing barbecue, it is important to choose the right meat. But it’s equally important to make a delicious marinade for it.
The simplest and most delicious marinade is made from honey and mustard. To prepare pork kebabs in honey-mustard marinade, you need:
- pork meat - 1 kg:
- onion - 2 kg;
- honey - 10 g;
- mustard - 10 g;
- salt;
- seasonings
Instructions:
- Wash the pork and cut into small pieces.
- Peel the onion, cut into half rings and add to the meat.
- Combine honey with mustard, salt and add barbecue seasoning. Spices can be chosen as desired. Mix the honey-mustard marinade for pork shish kebab well and pour over the meat.
- After an hour, place the meat on the barbecue and fry over a fire to form a crust. Then turn off the heat and bake until done.
Cutlets, meatballs, stews - all these are popular, quick recipes for meat dishes, and we must give them their due - they help out in any situation. And yet there is nothing better than a deliciously cooked piece of meat, such as pork baked in foil in the oven or! Marinade for pork in the oven will make the meat more tender and flavorful. Appetizing baked pork in mustard with honey, soaked in spices and meat juice, emitting such an aroma that it makes your head spin, will decorate any table, including New Year's. It would be necessary to wait until the meat cools down, but this is impossible, the hand just reaches out to cut off a piece of delicious meat, and with fresh bread... How delicious it is! You can also bake it.
If the baked piece of pork is of impressive size, then cool some part and put it in the refrigerator - the next day the meat will be even tastier. But even hot, baked pork in a honey and mustard marinade is very good!
Ingredients:
- a piece of pork (preferably the back) - about 1 kg;
- liquid honey – 1 tsp;
- ready-made mustard (can be with grains) – 1 s. l;
- salt – level teaspoon;
- ground paprika - a tablespoon;
- ground black pepper – 0.5 tsp;
- ground coriander – teaspoon;
- garlic – 5-6 large cloves.
Recipe with photos step by step:
Trim excess fat from a piece of meat, rinse under cold water and wipe dry. If the meat is wet, the spices and salt will not be absorbed, but will drain. 
While the meat is drying, measure out the required amount of spices. Paprika is an essential ingredient; it gives the meat flavor and beautiful color. The remaining spices are at your discretion. As is the quantity. 
Mix spices with salt. Take in small portions, sprinkle on the meat and immediately rub in the spices. The meat must be rubbed on all sides. Leave for 10-15 minutes. 
Prepare the marinade. Any liquid honey is suitable for it, but it is ideal to take buckwheat honey with a slight tart note. Mustard – hot or medium hot. Honey and mustard need to be mixed so that they come together and do not separate. 
Grate the garlic on a fine surface (or squeeze it through a press), coat a piece of meat on all sides with garlic. 
Pour the honey-mustard marinade over the meat. Spread the marinade over the entire piece. Cover the dish with meat with cling film and transfer it to the refrigerator. In this form, meat can be stored for 2-3 days. But this does not mean that you need to withstand it for so long. If you have time, remove the meat overnight; if not, then it will marinate in an hour. 
Before baking, place a piece of meat on food foil. 
Wrap the meat in 1-2 layers of foil, sealing the edges tightly. Raise the corners. Turn on the oven, preheat it to 160 degrees. Place the meat in the oven, pour water onto a baking sheet (this will prevent the meat from burning on the bottom). Bake at low temperature for 1.5-2 hours. At the end of baking, unfold the foil and pour the released juice into a separate bowl (you can pour it over the meat as a sauce). Return the meat to the oven, turn up the heat and brown the top. 
Serve the finished meat hot, warm or as a cold appetizer with
The secret of any successful dish is a harmonious combination of flavors and the use of natural and fresh ingredients. Honey is one of the few products that goes well with almost all dishes, revealing the aroma and enhancing the taste of all its components. Possessing a number of beneficial properties and rich in vitamins and microelements, it can make a dish not only deliciously tasty, but also healthy.
The list of dishes in which a beekeeping product can be an ingredient is not limited to desserts - it also goes well with meat, for example, pork with honey is a culinary classic. We present to you several simple recipes for delicious pork dishes with honey, mustard and spices.
To prepare a dish with honey-mustard-soy sauce, which came to us from Asian cuisine, you will need 250 grams of pork tenderloin. Choose light, fairly fatty meat to make the dish more flavorful. To prepare it you will need:
- 2 teaspoons potato or corn starch;
- 2 tablespoons classic soy sauce;
- 1 tablespoon liquid honey;
- 1 tablespoon vegetable oil;
- 3 centimeters of ginger root;
- 2 cloves of garlic, peeled;
- 100 grams of green peas;
- 1 sweet pepper;
- sesame seed.
Subsequence:
- First you need to prepare the dressing by mixing starch, soy sauce, honey and a spoon of water.
- Cut the pork tenderloin into thin strips and fry until golden brown in a frying pan in well-heated vegetable oil.
- After adding thinly sliced ginger, garlic and pepper, as well as peas to the frying pan, this frying is done for 2 minutes.
- Then the fried pork and vegetables are poured with pre-prepared sauce and simmered until thickened.
It is best to serve pork in honey-soy sauce with egg noodles and soy sauce - a wonderful dish of oriental cuisine that your family and guests will appreciate!
Pork cooked in the oven in a sauce of honey and mustard not only melts in your mouth, but also pleases the eye with a wonderful caramel crust. To prepare it you will need the following products:
- 2 kilograms of pork (shoulder or loin);
- vegetable oil;
- 4 tbsp. spoons of Dijon mustard;
- 2 tbsp. spoons of honey;
- 500 ml dark beer;
- one large onion;
- salt, pepper, thyme;
- 1 teaspoon cinnamon;
- half a teaspoon of ground ginger;
- one glass each of dried apricots and pitted prunes;
- 50 g raisins.
- The meat must be salted, peppered and placed in a deep dish, greased with vegetable oil, suitable for use in the oven. Preheat the oven to 230 degrees and fry the pork in it for 15 minutes until golden brown. Then reduce the temperature to 170 degrees - the roasted pork should be cooked, retaining all the juices and remaining tender.
- In a small bowl, mix 1 tbsp. a spoonful of beer, 2 spoons of honey, thyme and mustard. Gently coat the pork pieces with the mixture.
- Place chopped onion in the pan next to the pieces of pork and pour 1 glass of dark beer over everything. Simmer the meat in the oven for 1–1.5 hours, regularly pouring gravy on top.
- Heat oil in a saucepan, add honey and spices. Stir in the dried fruit and add the remaining beer and a quarter cup of water. Simmer the filling over low heat until the fruit becomes soft.
- Remove the oven-baked pork and let cool for 5 minutes, then cut and serve with spicy berry sauce.
Fried potatoes and fried vegetables ideally complement pork. Serve with mayonnaise, tomato or soy sauce, or pour the gravy into gravy boats with red wine and olive oil.
Pork chops with apples
Pork with apples and honey is quick and easy to prepare:
- Pork chops (you will need 6 medium pieces) need to be seasoned with salt, black pepper and fried in a frying pan or baking sheet.
- Cut 2 large red apples into slices and add to the pork, add 20 grams of butter, cover and simmer for 25-30 minutes until the fruit is soft.
- Pour 60 grams of liquid honey over the pork and fruit, then cook the dish for another 15 minutes, covered.
Pork in honey sauce with apples is ready!
Pork shish kebab with honey and mustard
A marinade of onions, honey and mustard will help make pork kebab soft, juicy and aromatic. To prepare this kebab, for 1.5 kilograms of sliced pork tenderloin you will need a marinade from:
- 500 grams of onion, cut into rings;
- 1 tbsp. spoons of mustard;
- 1 tbsp. spoons of honey;
- Spices: salt, black and red pepper.
All ingredients are mixed in a deep bowl - it is better to do this with your hands so that the onion gives juice and the marinade better saturates the meat. Then cover the kebab with a plate the size of the container and put some weight on top (for example, a jar of water). Leave the kebab in the refrigerator overnight so that the marinade fully imparts its flavor to the meat - the next day you can fry it. The delightful aroma will not leave anyone indifferent!
The marinade can be made more tart by adding soy sauce. In this case, you need to put less salt in the marinade - there is enough of it in soy sauce. For 1 kg of pork you will need 400–500 grams of onion, one tablespoon each of mustard, honey, and soy sauce. The shashlik is prepared on the grill and can be served as a side dish with grilled vegetables or fried potatoes, carrots and onions with tomato or soy sauce.
Roast pork with honey mustard sauce
Pork in honey sauce with mustard will become the central dish of the holiday table. To prepare it you will need:
- pork chops (4-5 pieces);
- 6 tbsp. spoons of honey;
- 2 tbsp. spoons of dry mustard;
- 2 grated cloves of garlic;
- 1/2 cup vegetable oil;
- salt pepper.
- Mix spices, mustard, honey and oil in a separate container.
- Place the chops on a baking sheet and pour the resulting sauce over them.
- To soak the meat, leave the baking sheet in the refrigerator for a day, turning the pieces periodically.
- Fry the chops in honey-mustard sauce until golden brown.
The dish will be complemented by boiled potatoes and fried onions and carrots.
Oven-baked pork in mustard-honey sauce is a dish that is suitable for both a festive table and every day. Mustard gives the dish a sharpness and piquancy, and honey contributes to the formation of a light caramel crust when baking. For baking, it is best to take pork loin - meat that has little fat and is easy to cut into steaks.
Let's prepare the ingredients according to the list. You can take mustard either strong or delicate, or in grains. Accordingly, you should not add too much strong mustard, but you can add more delicate mustard.
You can add spices or aromatic mixtures to your honey mustard sauce to suit your taste. I added ready-made kebab seasoning and a little dry garlic. You can also use fresh garlic.
Cut the pork loin into steaks approximately 1.5 cm thick. Beat on both sides with a mallet.
We do not hit “into the net”, as in, but lightly.
Let's prepare honey mustard sauce. Add mustard, vegetable oil, pepper, salt, and any seasoning you like to the honey. Mix the mass. If the honey is liquid, then instead of one teaspoon you can add one and a half to two.
Season the chopped pork steaks with salt on both sides and coat with honey-mustard sauce.
Grease a baking dish (or frying pan) with odorless vegetable oil. Place the steaks and place in the oven to bake on the top rack. We do not allow heating above 200 degrees. Bake for 30-40 minutes, making sure that the steaks do not burn.
Honey and mustard are two win-win ingredients for marinades and sauces for any type of meat. Mustard adds a pleasant pungency and spicy taste to the dish, and honey helps bring out the full flavor of the meat.
In addition, when frying or baking, meat with honey turns out special: with a golden caramel crust on the outside, juicy and melting on the inside.
Bake, stew, grill or barbecue - even the most sophisticated gourmets will not resist your dish!
Pork goes perfectly with. A barbecue of juicy pork tenderloin in this marinade will become the main dish of your holiday table. To prepare it you will need:
- pork tenderloin (600 gr.);
- 3 tablespoons mustard;
- 3 heaped tablespoons of natural honey;
- salt, spices, black pepper.
Tip: Before cooking, wash the pork and dry it thoroughly with paper towels. If this is not done, then a golden crust will not form during frying.
- Cut the pork into slices 1 cm thick. If the pork is a bit tough, you can lightly pound it before marinating.
- Mix mustard, honey, spices and pepper. No need to add salt!
- Coat the pork with the sauce and place in a deep glass or ceramic dish, and leave for at least a couple of hours, and best of all, overnight.
If you're barbecuing, you'll only need to sear the slices for 1-2 minutes on each side. In a regular frying pan, the pork will take a little longer to cook; each side will take 5-6 minutes. While cooking, baste with remaining sauce from time to time. You need to salt the finished dish, immediately before serving it.
This marinade is also suitable for chicken, turkey or veal.
Roast Georgian style
Honey sweetness and aromatic herbs perfectly complement fresh veal or pork. Pork is best suited for cooking meat in Georgian style, but you can marinate both veal and lamb in spicy sauce. For one kilogram of Georgian roast you will need:
- a bunch of herbs (parsley, basil and dill);
- 1 table. a spoonful of sour cream or mayonnaise;
- 2 table. spoons of natural honey;
- 1 table. spoon of lemon juice;
- salt and ground black pepper.
Before cooking, wash pork or veal thoroughly, dry and cut into small pieces.
- Finely chop the greens, mix them with sour cream, lemon juice, honey and spices.
- Coat each piece with the prepared sauce.
- Leave the dish in the refrigerator for several hours to thoroughly soak it.
- Bake the meat Georgian style in a well-heated oven for an hour.
Georgian roast goes well with baked potatoes. Any greens can be used in the recipe; add coriander, cilantro, and basil to taste. Fans of hot sauces can add other spices from Caucasian cuisine to the Georgian dish - the taste will only benefit from this.
Meat stewed in spicy soy-honey sauce
A marinade made from soy sauce and honey is suitable for beef, pork, turkey or chicken. To prepare the dish you will need:
- 1 kilogram of meat;
- a glass of honey;
- a glass of soy sauce;
- a glass of tomato paste;
- head of garlic;
- salt and black pepper.
- Cut the meat into small pieces.
- In a separate container, mix soy sauce, honey, tomato paste and spices.
- Place the pieces in a deep frying pan, pour in the marinade, cover with a lid and place on medium heat.
You need to simmer the dish, stirring it occasionally, until the gravy thickens properly. Poultry is usually cooked in half an hour, pork and beef - a little longer.
Pork baked in mustard-honey sauce
To prepare, you will need a pork neck or ham, preferably without a bone. Before cooking, be sure to dry the meat with paper towels or napkins so that when baking, an appetizing crust will appear on its surface.
To prepare the sauce you will need:
- 1 jar of French mustard;
- 2–3 tablespoons of honey;
- 3 cloves of garlic;
- half a teaspoon each of ground ginger, basil, tarragon, white pepper, turmeric.
- several dried barberries.
- Mix all ingredients in a separate container. No need to add salt!
- We pierce the meat in several places and stuff it with pieces of garlic and barberry.
- Coat a piece of meat with the resulting mixture.
- Wrap the pork in a double layer of foil so that the seam remains at the top.
Bake the meat with honey in the oven for one and a half to two hours. An hour after the start of cooking, you need to open the foil slightly, and every ten minutes, baste the roast with the juice flowing onto the baking sheet. After 40–50 minutes the dish is ready. Bon appetit!
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