Pork loin barbecued with a Dijon mustard miso glaze, a summer vegetable salad drizzled with a mustard dressing and a side of crushed new potatoes creamed with a whole-grain mustard dressing. It’s simple and delicious. Give it a try and let me know what you think in the comments.

For the new potatoes 

Boil the potatoes in lightly salted water, in a small bowl mix two tablespoons of mayonnaise and one tablespoon of whole-grain mustard top combine and top with green onions.

For the salad dressing 

Chop your favourite summer vegetables- then in a small bowl mix French Dijon mustard, balsamic vinegar, olive oil, and whisk until you get a nice emulsion, dress your vegetables at the last minute to keep them fresh and crisp.

For the for the meat & barbecue glaze-

In a small bowl, combine brown miso paste, Dijon mustard, whole-grain mustard, splash of soy sauce, garlic powder, smoked paprika, and lots of honey you can play with the combinations and levels to get your own design taste! just keep tasting as you make it and tweak as you go- Barbecue the meat to get some colour on it, then once you’re nearly finished cooking the meat start to brush on glaze turning occasionally to get some nice caramelisation from the sugars in the honey. I do like to take my nice and golden because I enjoy the taste of very caramelised meats.

#bbq #meat #food

#recipe #summer #sun