Friday, April 26, 2019

Cherry-Mustard Sauce

Missy Tippens

I finally made the cherry sauce I told y'all about a few weeks ago when I posted my cherry smoothie recipe!

It's a simple sauce a friend from Weight Watcher's told me about: cherries, dijon mustard, and Greek yogurt mixed up in the blender. She said she loves it on chicken. I had a pork loin that needed to be eaten so decided to give it a try.

Only, once I got ready to cook, I discovered my husband had thrown out my dijon! Strange that he actually goes by expiration dates. :)

I found a recipe for dijon but decided to just doctor up yellow mustard by adding some white wine.






In a blender, I put the frozen cherries. Then added mustard and some white wine. I also added some of the Greek yogurt (and ended up wishing I hadn't added quite so much). So just play with yours until you come up with a taste you like.

I sliced my pork loin and cooked the chops in some butter and olive oil. Once the meat was nearly done, I pulled it out of the skillet and put it on a plate. Then I added my sauce to the pan drippings to heat it and help add flavor.






Okay, y'all can go ahead and say what you're thinking. :) It looks gross as a sauce for meat.

Yeah, I agree. However, I took a chance and served it anyway. I added the meat back to quickly heat through.



Pink pork! I will say it looked much better left over. The butter added a lot of great flavor.

Have you ever had to wing it due to a trigger-happy spouse?

Enjoy!

Missy Tippens

8 comments:

  1. The sauce sounds wonderful...but I agree. Pink for a meat sauce? Hmmm...

    And yes, I have a trigger happy spouse. It's all those years of food safety courses when he was working.

    The saddest event was when I was making a breakfast casserole for an early-morning Bible study. I put in in the crock pot to cook overnight and went to bed. A couple hours later, hubby saw the crock pot plugged in and unplugged it for safety reasons...not realizing what he was doing. :-( He felt so bad!

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    1. Jan, I thought of your husband when my husband told me he'd tossed it because it was a year past expiration! hahaha

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    2. Also, I'm sorry you had to try to read the post before I fixed the typos and problems! LOL I think it's all fixed now. It was really late last night when I remembered to write my post.

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  2. Wow, you can tell I wrote this post really late last night! LOL I'm going in now to fix typos and duplicate photos. :)

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  3. I got sooo excited because I misread the title and thought it said cherry custard sauce!!!! I was all over that and then I noticed the 'm' instead of a 'c'. Sigh. I'm sure your pink pork chops were lovely (an appropriate colour considering pigs are pink, right?) Not sure what a vegetarian might pair that sauce with. Think I'll go searching for a cherry custard recipe. lol

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    1. LOL, Kav. Sorry to disappoint! I would much rather have a custard, too. :)

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  4. Missy, I guess I'm just not big on sauce on my meat. I don't even put sauce on my barbecue. I think it's because I tend to believe that sauce is to cover the taste of bad meat. Like when I used to use ketchup or steak sauce as a kid. But if the meat is seasoned properly, it doesn't need anything. Now there are a few exceptions. I do like gravy with my chicken fried steak and if I cook a meat in the CrockPot and it has a sauce, then I might use it. Or, heaven forbid, if a meat is dry. Otherwise, just give me a tasty hunk of meat.

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    1. Mindy, I tend to agree with you. We were just discussing this recipe because we were all eating so much chicken (free on WW)! We were looking for ways to add a little pizazz to something we'd been eating several times a week. :)

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