Recipe two in one-here and meat in mustard marinade, and sauce to it. The sauce is very tasty and combines perfectly with meat, both hot and cold! It is also perfect for shish kebab, sausages and sausages, baked or boiled vegetables. I recommend it!
First you need to prepare the marinade.
To do this, measure a couple of spoons of mustard in a bowl. I used grainy, but you can take sharp.
Add brandy, vinegar, honey, salt and vegetable oil to the mustard.
Vinegar is better to use natural: Apple, wine, rice, etc. (I have pomegranate). Mix well.
By the way, this marinade can also be used for shish kebab.
Wash a piece of pork, dry it, put it in a bowl.
Add the marinade to it, smear it on the meat from all sides, rubbing it a little. Leave to marinate for 1-2 hours at room temperature or for 12 hours in the refrigerator.
Bake the meat at 180 °C until tender.
Meanwhile, prepare the sauce.
Put the yogurt in a deep bowl. Add Dijon mustard, honey, vinegar, salt and olive oil.
Mix well with a whisk.
Be sure to try the sauce and adjust the balance one way or the other if necessary. Note that the freshly prepared sauce has a milder taste, the next day it will become richer.
Cut the hot meat into portions and serve with the sauce.