Our customers LOVE this classic dish the way we make it. Why wait until St. Patrick’s Day?
I make this homemade mustard glaze and after I cook it, I briefly coat the meat and return it to the oven to glaze. I’ll also include it on the side for dipping. Served with cabbage, carrots and onions.
Reheat on top of the stove with some of the juices from the pan (saute it)