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.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Monita is a Recipe Tester for Food52
Here's a link with another reference to this recipe. It lists 1/4 cup dijon mustard
These tiny houses are cool, but their outdoor space is even cooler.
Tiny Houses, Impressive Outdoor Spaces
Grain-Free Lemon Poppyseed Muffins
The Always-On-Your-Side Bowl
My Favorite Garbage Can
The Best of the Best