Recipe courtesy of Guy Fieri on behalf of the National Pork Board.
This sauce is ideal with Guy Fieri’s recipe for Pretzel Crusted Pork Tenderloin
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- 1/4 cup butter
- 12 cloves garlic, minced (about 2 tablespoons)
- 1/2 cup white wine
- 2 tablespoons Dijon mustard
- 1 Melt butter in small saucepan. Add in garlic; sauté briefly. Remove from heat and stir in wine and Dijon. Return to heat. Bring to boil; reduce heat. Simmer, uncovered, until reduced to 1/2 to 2/3 cup.