TORTURED ORCHARD’S GOLDEN SAUCE Two Ways
This powerfully tasteful mustard pepper sauce may be my
favorite of TORTURED ORCHARDS many great sauces so far! And it is so complete with flavor that as a
marinade for your protein you don’t need anything else. It could not be more quick and easy to make a
palate pleasing plate (how about that alliteration?) with GOLDEN SAUCE. Just add veggies!
I’m not big on marinating for hours and hours because I feel
it changes the integrity of the protein, and whenever there is an acid involved
(vinegar here), it actually will begin to “cook” your protein. Not everyone agrees with that but it is what
I was taught many years ago and still believe it to be true. (Okay, okay, there are exceptions such as
Thai Beef, but very few. My opinion.)
**Always discard left over marinade, or bring to a boil if
you are using it for a sauce to eliminate any chance of contamination from the
Here are two ideas for TORTURED ORCHARD’S GOLDEN SAUCE:
Marinate a 6 ounce fillet of Talapia in 1 ½ tablespoon of
Golden Sauce for 30 minutes.
Spray grill pan with non-stick spray and heat to medium
Cook on each side for 3-4 minutes.
Serve with vegetables of your choice. In the picture is sautéed kale and steamed
And now an obvious choice for mustard and pepper, but I just
couldn’t help myself.
- Boneless Pork Loin
Marinate a 2 pound boneless pork loin for 2-3 hours with
ample Golden Sauce, approximately 1/3 cup.
Pre-heat your oven to 250 degrees. Yes, we are doing this low and slow.
Bake for 1 hour, then check pork temperature. The desired temp as per the US government is
145 degrees. If needed return the pork
to the oven and cook 10 more minutes then check temp again.
(Usually I would cook it to a lower internal temp because I
don’t ever like my meat more than medium, but when it’s cooked at such a low temperature
it really stays very moist.)
Let pork stand for 3-5 minutes before slicing.
Serve with vegetables of choice.
Can it be any easier??
I don’t think so!
For more information on these sauces and to purchase, please