Honey-Mustard Apricot Glaze for Pork

Name: Honey-Mustard Apricot Glaze for Pork
Ingredients: ½ cup honey; Kosher or sea salt and freshly ground white pepper; Kosher or sea salt and freshly ground white pepper; Kosher or sea salt and freshly ground white pepper; 1½ cups fruity white wine, such as Riesling or Gewurztraminer, or water; 1½ cups fruity white wine, such as Riesling or Gewurztraminer, or water; 1½ cups fruity white wine, such as Riesling or Gewurztraminer, or water; 1½ cups fruity white wine, such as Riesling or Gewurztraminer, or water; 2 tablespoons unsalted butter; ¼ cup minced shallots; ⅔ cup white wine vinegar; ¼ cup Dijon mustard; 5 ounces dried California apricots

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

I can’t resist including this glaze, which is delicious on pork tenderloins or chops. Make up the glaze and marinate the pork in a cup of it in the refrigerator for a few hours, or overnight if you have time. Wipe off the excess glaze, then grill or broil the pork until it’s nicely browned, and brush with the remaining glaze in the last few minutes so that it doesn’t burn. This recipe makes enough for 3 pounds of pork.

Ingredients

Main course
Gluten-free
Vegetarian

Ingredients

Method