Smoked Honey Dijon Mustard Glaze.



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

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