Garlic-Mustard Glaze
(from largomason’s recipe box)
Makes about ¾ cup of glaze, or enough to cover and baste 2 pounds of meat
I used pork, but Deb used chicken (I think) and Bobby Flay uses beef tenderloin. Just be sure you choose a cut that is appropriate for fast cooking. Your cooking time will depend on the type of meat you use.
Source: crumblycookie.net
Ingredients
- 1/4 cup whole grain mustard
- 2 tablespoons Dijon mustard
- 4 cloves garlic, crushed
- 2 tablespoons white wine vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon finely chopped fresh rosemary leaves
- 2 teaspoons Spanish paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds meat, cubed
Directions
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In a small bowl, whisk together all of the ingredients except the meat. Reserve ¼ cup of the glaze; add the meat to the remaining glaze, cover, and refrigerate for at least 30 minutes and up to 4 hours before using.
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Prepare a medium-hot fire. Grill the meat, turning three times and brushing with the reserved glaze, for 4 to 8 minutes, until golden brown, slightly charred, and cooked to your desired level of doneness. Let the meat rest for 5 minutes before serving.