Recipe by dferrell2
"I was making a pork tenderloin recipe I found on this wonderful website. I tried a bite of the tenderloin, and thought to myself, 'Self, this could really use a sauce on it.' So that's what I did!"
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prepared yellow mustard
apple cider vinegar
I made this to go with Southern Pork Tenderloin on this site because it was recommended there. I made this using only half of the cayenne because of personal preferences, and it was plenty hot enough. My problem with this is that I wanted the flavor to be more complex----the cayenne itself did not do that for me. I love the idea of the mustard, but I would maybe try either adding something like ginger to the sauce or use Sambal Oelek for the heat. I'll try it again with modifications. It would certainly be a good thing to have something like this to dip the pork recipe into! Thanks for leading us in this direction. I would not have thought of that on my own.
* Percent Daily Values are based on a 2,000 calorie diet.
Mustard Pork Garnish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 8
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