There are several options for making honey mustard sauce. They are distinguished by their simplicity and unexpected combinations of ingredients, which should not be intimidating.
Recipe No. 1
Necessary:
2 tbsp. spoons of liquid honey,
2 tbsp. spoons of mustard,
1 tbsp. spoon of lemon juice,
2-3 tbsp. tablespoons vegetable oil,
various spices - optional and to taste.
How to cook:
Place honey in a small container and add mild mustard to it. Mix well.
After squeezing the required amount of juice from the lemon, add it to the resulting mixture.
After this, you need to add a couple of tablespoons of refined vegetable oil and beat.
You can complete the cooking process by squeezing a clove of garlic into the dressing and adding spices.
Honey mustard sauce must be stored in the refrigerator.
Recipe No. 2
Necessary:
150 g honey, 100 g Dijon mustard,
1-2 tbsp. spoons of soy sauce,
onion,
10 g ginger root.
How aboutand is preparingb:
Place the peeled onion, honey, fresh ginger root, mustard, and soy sauce into a blender.
Finely chop the entire mixture and let it brew.
Recipe No. 3
Necessary:
1 tbsp. spoon of Dijon mustard,
2 tbsp. spoons of honey,
2 tbsp. spoons of olive oil,
1 tbsp. a spoonful of lemon juice,
1 tbsp. spoon of ginger,
How to cook:
After peeling the ginger, grate it on a fine grater.
Using a blender, mix mustard, honey, lemon juice and olive oil well.
Add ginger and mix thoroughly again.
Add salt.
Meat in honey mustard sauce
Necessary:
1.5-2 kg – pork meat (neck, ham) can be on the bone,
1 jar of mustard,
2-3 tbsp. spoons of honey,
seasonings: 0.5 teaspoons of ginger, coarse white pepper, turmeric, tarragon, rosemary, as well as 1.5 teaspoons of basil,
2 cloves of garlic.
How to cook:
- Make the sauce: put honey in a deep bowl with mustard and mix thoroughly. Add spices and herbs. No need to add salt to the sauce!
Place the washed and dried piece of pork on foil. Make several cuts in it and insert half a clove of garlic into it.
After this, coat the meat with a thick layer of dressing and immediately wrap it with foil. The seam should remain on top.
Place everything on a baking sheet and place in the oven, preheated to 200 degrees.
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.
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
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!
According to this recipe, the meat turns out very juicy and aromatic. Don’t be afraid to use mustard; when cooked, the meat will be only slightly spicy, but very aromatic. Honey gives the pork softness and a slightly sweet taste. The meat turns out simply incomparable!
Ingredients:
- 1 kg pork (pulp, neck);
- 2 tbsp. mustard;
- 1 tbsp. honey;
- 1 tsp spices for meat (black and allspice, rosemary, basil, cumin, paprika);
- salt to taste.
Recipe for pork baked in mustard and honey
1. Wash the pork and place it in a bowl in which it will marinate. We make small cuts on top, as in the photo. Pour in the spices and coat evenly with mustard and honey. Cover with a lid and marinate in the refrigerator for about 12 hours. In this marinade, meat can be stored in the refrigerator for several days.
2. Place the meat on foil and wrap tightly so that the juice does not leak out during baking. It is better to wrap it in 2 layers of foil.
3. Bake in an oven preheated to 180 degrees for 40 minutes. Then open the meat in foil and put it in the oven for another 5-7 minutes so that it is thoroughly browned. 
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