I have a question about the recipe "Pancetta-Wrapped Pork Tenderloin" from Toponia Miller. How much mustard should be used for this, and what kind? The instructions refer to mustard, but it's not included in the ingredient list. Thank you. ;o)
AntoniaJames is a trusted source on Bread/Baking.
Monita is a Recipe Tester for Food52
Here's a link with another reference to this recipe. It lists 1/4 cup dijon mustard
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