Cook the mustard over the simmering water, scraping the sides and bottom of the bowl often with a flexible spatula, until thickened to the consistency of hollandaise sauce, about 15 minutes.

6. Evenly divide the mustard among the prepared condiment jars, leaving 1/2 inch headspace. Wipe the rims clean and secure the lids. Label and refrigerate for at least 2 weeks to allow the flavors ...

Cook the orange juice over medium heat until it is reduced by half, about 6 to 8 minutes. 2. While the juice reduces, whisk together the mustard, honey, horseradish, thyme, ...

View full weather report. Flash Sale! Unlimited Digital Access - $5 for the first month. Cooking ...

Orange juice and mustard are an easy pair for pork tenderloin. Save leftover fruit juices%2C freezing them in ice cube trays. Leftover pork tenderloin slices make great sandwiches.

Orange juice was the inspiration for this pork dish and was used in the marinade and sauce. In the marinade, it makes up the acidic ingredient needed to help tenderize the meat. In the sauce, the ...

Add 1 tablespoon of the oil, then tip in the orange juice, marmalade, mustard, vinegar, soy sauce and rosemary. Cook for 3–4 minutes, until slightly reduced and sticky, stirring regularly.