My little farm stand, tucked away on this windy road, surrounded by Amish farms has this wonderful little gem I found probably two or so years ago and I keep going back for more… it’s smoked honey. I’ve gotten a slew of questions about how one smokes honey every time I post a picture. I’m unsure of the exact measures that one takes to yield such an incredible product but I’m sure glad they do! It’s remarkably flexible… I can top grilled fruit with it or use it in glazes, such as this one. Tonight I’m grilling up a pork tenderloin for my family and this glaze will finish it off nicely. You can easily use it over fish or chicken as well.
1/3 cup of honey (plain) or if you can find smoked then use that
4 tablespoons of dijon mustard (I only use Maille mustard)
Pinch of salt
Over medium heat, place your sauce pan and all three ingredients. Bring to a boil and whisk together for about 30 seconds. Remove from the heat and let cool. Once at room temperature, pour into a tiny pitcher or vessel that you can use to pour it over your protein. It can be stored in the fridge for 5-7 days. This recipe yields enough for 2 tenderloins that will serve 6-8 people. Super easy!
— Knead to Cook