The best way of cooking Honey sauce recipe

The best way of cooking Honey sauce recipe:

* Pork (tenderloin) – 1,5 kg
* Small bulbs – 12 pieces
* Carrots – 300 grams
* Butter, olive oil, muscatel wine – 250 grams
* Juniper berries – to taste
* Lemon – 1 piece
* Honey – 250 grams
* Salt
* Pepper – to taste
* Bay leaves – to taste.

Immediately warn that this is not the fastest in the preparation of the dish, but the front door and tasty. Meat, or in one piece or several large rub with salt and pepper and place on a greased baking sheet. Bake in oven at 180 degrees for about 30 minutes.

We take out the pan, fill with meat muscat wine, honey (grams 200 – 220), throw a bit of juniper berries, two – three bay leaf and put back in oven for approximately an hour. From time to time, do not forget to water formed juice.

When the meat is cooked, remove it from the pan, and the resulting sauce, the juice is filtered if necessary and pour the pan or skillet with high bumpers. There wring the juice of one lemon, stir, give podvyparitsya. We have obtained a bit “syrupy” sauce. At the same time in a skillet fry onions and carrots, cut into slices with butter, remaining honey, some water and a pinch of salt. When the vegetables become a “glass / glazed” look to add there a couple of spoonfuls of meat sauce and boil for another couple of minutes.

Serve the meat on a large platter, vegetables decompose the top and pour sauce generously.
2. Put the parsnips in a saucepan of salted boiling water. Boil for 5 minutes until tender, drain.

3. When oil is hot, add the parsnips and season. Bake in oven for 20 minutes, basting occasionally.

4. Mix the mustard with maple syrup. Drizzle with parsnips and cook for another 10 minutes until the sticky brown.