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).
- 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)
- 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.
- 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.
- 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.
- In a small bowl, whisk the remaining 1 Tbsp oil, honey, mustard and remaining curry powder mix until well combined.
- 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