Name: Pork with Honey and Mustard
Yield: 4 servings
Ingredients: 600 g pork leg or shoulder (cut into smaller cubes or strips); 1 pc large onion; 3 cloves of garlic; 2 tablespoons liquid honey; 2 tablespoons whole-grain mustard; 1 tablespoon Dijon mustard (optional, for a stronger flavor); 250 ml broth (vegetable or meat) or water; 1 tablespoon oil for searing the meat; 1 teaspoon dried thyme or rosemary; 1 teaspoon of starch (e.g., cornstarch, for thickening – optional); 1 tablespoon of lemon juice (optional, for seasoning); 1 teaspoon of salt (to taste); 0.5 teaspoon freshly ground pepper

Pork with Honey and Mustard

Juicy one-pan pork with honey and mustard you can make even on a busy weekday without complicated cooking. The meat is seared briefly, then slowly braised in a mildly sweet-and-sour sauce that smells wonderful of garlic and herbs. The result? A hearty “home-cooked” dish that tastes like grandma’s, but the recipe is simple, clear, and doable even for complete beginners — ideal with rice, potatoes, or packed for the next day.

⏱ 45 min● easy♨ 4 servings

Step by step

Instructions

0 z 7

1Step 1Trim excess membranes and fat from the pork and cut into smaller cubes or strips so it sears quickly and stays juicy. Slice the onion into thin half-moons or small dice, and finely chop the garlic.
2Step 2Heat the oil in a deeper pan or pot. Add the onion and sauté over medium heat for several minutes until it softens and begins to lightly brown. This will make the sauce sweeter and more flavorful.
3Step 3Add the meat to the onion, lightly salt and pepper. Increase the heat and brown the meat, stirring occasionally, so it sears on all sides and develops a nicer color. It doesn’t need to be fully cooked through — the goal is to seal the surface so the juices stay inside.
4Step 4Reduce the heat to medium, add the chopped garlic and briefly sauté (about 30 seconds) until fragrant. Then stir in the whole-grain and Dijon mustards, honey, and dried thyme or rosemary. Mix well so the meat is coated in the honey-mustard mixture.
5Step 5Pour in the stock or water, stir again, and wait until the sauce begins to simmer gently. Cover the pan or pot, reduce the heat to low, and let the meat braise for about 20–25 minutes until tender. Stir occasionally and add a little water if the liquid reduces too much.
6Step 6When the meat is tender, taste the sauce. Adjust salt and pepper as needed, and you can add a tablespoon of lemon juice or a little extra mustard if you like a bolder flavor. If you want a thicker sauce, dissolve starch in a little cold water, pour it into the sauce, stir well and simmer for a few minutes until it thickens.
7Step 7Serve the finished honey-and-mustard pork hot — it goes great with mashed potatoes, boiled or roasted potatoes, rice, or simple couscous. You can store leftovers in a container and just reheat them the next day; the flavors mellow nicely.

Kitchen tip

For juicier meat, choose pork shoulder or neck rather than a very lean leg — a bit of fat improves the flavor in the sauce. If you want to save time, cut the meat and onion a day ahead and store them in the fridge — on the cooking day just throw everything into the pan and you’re done without stress.

Customize this recipe

Variants and alternatives

Honey-mustard chicken: replace the pork with chicken thigh fillets. Reduce the braising time to about 15–20 minutes — chicken cooks faster.

Approximate per serving

Nutritional values

Energie430 kcalProteins32 gSacharidy15 gTuky22 g

Pork with Honey and Mustard

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Řecké kuře s citronem, bramborami a olivami z jednoho pekáče

Kuřecí shawarma miska s rýží, zeleninou a česnekovým jogurtem

Kuřecí fajitas s paprikami a cibulí z jedné pánve

Write a comment Cancel reply

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