It was great! I did what others suggested and used regular Dijon but substituted a tbsp of honey for one of the mustard and doubled the recipe for four pounds of pork tenderloin. Then marinated in refrigerator about five hours, then two on the counter. Cooked as suggested, but added parboiled sweet potatoes and carrots for the last 20 minutes, covering with the marinade. After removing the meat, added a little water and several tbsps of cornstarch to make a sauce of the remaining marinade. Everyone loved the meal, seconds all around. The vegetables were wonderful with the sauce! Meat tender and juicy!
Was this review helpful?
1 user found this review helpful
It was great! I did what others suggested and used regular Dijon but substituted a tbsp of...