Tuesday , 16 January 2018

Curried Honey Mustard Turkey and Potatoes

So I’m a bit of a honey mustard fanatic but honey mustard is also one of the few things I’m pretty picky  about.  I prefer a sweet flavor rather than a strong mustard flavor and I don’t like it at all when it’s sort of thin and sharp tasting.  And while I do love the creamy style honey mustards, I also tend to avoid those since they’re pretty high in fat.

So what’s a girl to do?

Why make her own of course!  Honey mustard is one of those ridiculously easy dressings to put together and has the added benefit of telling you exactly what’s in it (much like balsamic vinaigrette, balsamic and olive oil versus you know, French).

Speaking of – I literally just found out that French dressing is a tomato base, total duh moment considering the dressing is red and it was my favorite dressing growing up.

But I digress.  My CSA came with a few leeks and a bunch of potatoes.  Add that to freezer overflowing with turkey tenderloin (crazy good sale on natural turkey tenderloin) and I knew I was going to be doing some sort of dish to use these ingredients.

On the side I served some Brussels sprouts (a family favorite) but use whatever you prefer.

Note – I’m completely in love with this Zydeco mustard I pick up at Findlay market courtesy of the Mustard King.  I always thought I didn’t like mustard until I tried this mustard and realized that I didn’t like yellow mustard.  If you want to give it a shot here’s a link.  I always keep a jar of it on hand.  Also, fun fact – Colonel De is the website that link goes to and their original location is at Findlay Market as well and it’s where I pick up all of my spices (love that I can get exactly how much I want, of basically any spice I want, from ½ oz to 4 oz and it’s all very reasonably priced).

Honey Mustard Turkey and Potatoes

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 4

Calories per serving: 408

Fat per serving: 9.4

Honey Mustard Turkey and Potatoes


  • 3 medium leeks, white and light green parts only, thinly sliced
  • 1 lb Yukon Gold potatoes, thinly sliced (I used my mandolin but you could use a knife, just do you best to slice the potatoes thinly and you may have to increase the initial bake time to 20 minutes).
  • 2 Tbsp oil (I used grapeseed), divided
  • Salt and Pepper
  • ¼ cup honey
  • ¼ cup Zydeco or Dijon mustard
  • 2 teaspoons curry powder
  • ¾ tsp garlic powder
  • ½ tsp ginger powder
  • 1 lb turkey tenderloin (or use 1 lb of cutlets)


  1. Preheat oven to 450°F. Line a roasting pan (I just used a 13 x 9) and spray with nonstick spray. Combine curry powder, garlic powder and ginger powder in a small bowl.
  2. Cut the turkey tenderloin in half length-wise, and then cut each piece in half width-wise to make 4 pieces. Gently pound to about a ¼ inch thickness. Sprinkle the cutlets with half of the curry powder mix and salt and pepper.
  3. Rinse and drain the sliced leeks really well (they tend to be sandy). Place leeks in a large bowl with the potatoes and toss with 1 Tbsp oil, salt and pepper. Pour out onto baking sheet and spread in an even layer. Bake for 15 minutes, stirring once.
  4. In a small bowl, whisk the remaining 1 Tbsp oil, honey, mustard and remaining curry powder mix until well combined.
  5. Reduce heat to 400°F. Toss the leeks and potatoes with 2 tablespoons of the honey-mustard sauce. Place the cutlets on top of the vegetables and spread the remaining sauce over the cutlets. Return to the oven and bake until the turkey is cooked through and the potatoes are tender, 12 to 15 minutes more.

Adapted from Eating Well


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  1. I love honey mustard to this will definitely be a big hit to me
    Raymund recently posted..Pork and Prawn DumplingsMy Profile

  2. john@kitchenriffs

    Who can resist honey mustard? Great in so many things, including his wonderful looking recipe. I love curry, so that always gets my attention! Good stuff – thanks.

  3. I’m right there with you in loving honey mustard. I finally started making my own a couple of years ago. Never have put it on chicken and what a great idea! Love the combination of the potatoes, chicken and honey-mustard! Great dish!

  4. I love it when I have everything I need to make a meal – I even have the brussels sprouts for the side!

  5. The honey mustard sounds delicious in this dish. There are only a few styles of mustard that I really like and this is one of them – the other is Dijon-style. I use that a lot in recipes!

  6. Sorry, I forgot to add my website URL before I hit Submit 🙂
    Susan recently posted..CapreseSalad with Balsamic Reduction and Basil OilMy Profile

  7. Yummy! I guess it will melt in my mouth. A great recipe – thank you very much – I was looking for something interesting for a romantic anniversary dinner with my husband.
    Julia Reed recently posted..Where to Find Cheap Textbooks Online: Internet’s Hidden GemsMy Profile

  8. Beautiful photos! This sounds so flavourful; I just know my mum would love it. She’s a fiend for flavoured butters…

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