“I was making a pork tenderloin recipe I found on this wonderful website. I tried a bite of the tenderloin, and thought to myself, 'Self, this could really use a sauce on it.' So that's what I did!” - by dferrell2
Ingredients
Adjust Servings
Original recipe yields 0 cup sauce
Directions
- Whisk mustard and cider vinegar together in a small bowl. Add cayenne pepper and whisk to combine.
Nutrition
Amount Per Serving (4 total)
- Calories
- 17 cal
- < 1%
- Fat
- 0.9 g
- 1%
- Carbs
- 1.7 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"I made this to go with Southern Pork Tenderloin on this site because it was recommended there. I made this using only half of the cayenne because of personal preferences, and it was plenty hot enough..." See more. My problem with this is that I wanted the flavor to be more complex----the cayenne itself did not do that for me. I love the idea of the mustard, but I would maybe try either adding something like ginger to the sauce or use Sambal Oelek for the heat. I'll try it again with modifications. It would certainly be a good thing to have something like this to dip the pork recipe into! Thanks for leading us in this direction. I would not have thought of that on my own."
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