Honey Mustard Bacon Recipes

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HONEY-MUSTARD PORK ROAST WITH BACON

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 11



Honey-Mustard Pork Roast with Bacon image

Steps:

  • For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
  • In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
  • For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.
  • Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.

1/4 cup Dijon mustard
2 tablespoons whole-grain mustard (recommended: Maille)
2 tablespoons honey
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary leaves
1 (3 1/2-pound) center-cut, boneless, pork loin roast
12 slices bacon (about 1 pound)
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups (5 ounces) baby arugula

HONEY-BOURBON GLAZED BACON

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 4



Honey-Bourbon Glazed Bacon image

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Combine the honey and bourbon in a small saucepan and bring to a boil over high heat. Remove from heat and let cool slightly.
  • Lay the bacon on the prepared baking sheet and roast for 10 minutes. Brush with some of the honey-bourbon syrup. Continue roasting until deeply caramelized and crispy, another 10 to 15 minutes--the bacon will really crisp as it cools. Sprinkle with 1/4 teaspoon pepper and serve.

1/4 cup clover honey
2 tablespoons bourbon
12 slices double-smoked, thick-cut bacon
Coarsely ground black pepper

HONEY-MUSTARD PORK ROAST WITH BACON

I saw Giada from Food Network make this and it looked so delicious I had to try it, and it was FANTASTIC! The directions on the FN site do not say to lay the twine in the pan FIRST, THEN add the roast, then the bacon. But this is how she did it on the show and it looks much easier to tie it up that way. I also double the garlic as we love garlic. I hope you try this for any special occasion. Time does not include resting time.

Provided by Scoutie

Categories     Pork

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 7



Honey-Mustard Pork Roast With Bacon image

Steps:

  • Special equipment: kitchen twine.
  • Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
  • In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth.
  • Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork.
  • Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon.
  • Using 3 pieces of kitchen twine, secure the bacon in place.
  • Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F.
  • Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes.
  • Remove the kitchen twine and slice the pork into 1/2-inch thick slices.

Nutrition Facts : Calories 794.8, Fat 46.4, SaturatedFat 16.1, Cholesterol 245.3, Sodium 704.5, Carbohydrate 7.7, Fiber 0.6, Sugar 6.2, Protein 81.8

1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons honey
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary leaves
1 (3 1/2 lb) center-cut boneless, pork loin roast
12 slices bacon (about 1 pound)

HONEY MUSTARD CHICKEN WITH BACON AND MUSHROOMS

Make and share this Honey Mustard Chicken With Bacon and Mushrooms recipe from Food.com.

Provided by Boomette

Categories     Chicken Breast

Time 2h52m

Yield 3-4 serving(s)

Number Of Ingredients 11



Honey Mustard Chicken With Bacon and Mushrooms image

Steps:

  • Make marinade by mixing together mustard, honey, and lemon juice. Add chicken breasts and refrigerate for two hours.
  • Preheat oven to 350 degrees F. Heat a small amount of oil (canola or vegetable) in a skillet and add chicken breasts, discarding marinade. Cook chicken a few minutes on each side. Set aside.
  • Scrape out most of the juices from the pan, and add mushrooms. Saute mushrooms until tender (a few minutes).
  • Assemble chicken in a large baking dish: chicken, then bacon, then mushrooms, then cheese.
  • Bake at 350 degrees F for about 20 minutes, until chicken is cooked through. Sprinkle with chopped parsley before serving.

1 -1 1/2 lb boneless skinless chicken breast
1/4 cup Dijon mustard
1/4 cup honey
1 teaspoon lemon juice
2 cups fresh mushrooms, sliced
8 -12 slices bacon, partially cooked
1 cup grated cheddar cheese
1 tablespoon fresh parsley, chopped
salt
pepper
paprika

HONEY MUSTARD CHICKEN, BACON, AND AVOCADO SALAD RECIPE BY TASTY

Here's what you need: olive oil, honey, stone ground mustard, dijon mustard, lemon, minced garlic, salt, pepper, chicken thighs, romaine lettuce, cherry tomato, red onion, avocado, hard-boiled egg, cooked bacon

Provided by Ochi Scobie

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15



Honey Mustard Chicken, Bacon, And Avocado Salad Recipe by Tasty image

Steps:

  • In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, lemon, garlic, salt, and pepper. Whisk until smooth.
  • Remove ½ of the marinade and refrigerate to use as a dressing.
  • Add chicken thighs to remaining marinade and let it marinate for two hours.
  • Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until golden, crispy, and cooked through. Set aside and allow to rest.
  • Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
  • Slice chicken into strips and place in the salad.
  • Add the remaining marinade to the salad and toss.
  • Sprinkle bacon on top.
  • Enjoy!

Nutrition Facts : Calories 548 calories, Carbohydrate 40 grams, Fat 26 grams, Fiber 5 grams, Protein 41 grams, Sugar 32 grams

2 tablespoons olive oil
⅓ cup honey
3 tablespoons stone ground mustard
2 tablespoons dijon mustard
½ lemon
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon pepper
4 chicken thighs, skinless and boneless
1 head romaine lettuce, chopped
1 cup cherry tomato, halved
¼ red onion, thinly sliced
1 avocado, sliced
1 hard-boiled egg, sliced
¼ cup cooked bacon, diced

HONEY MUSTARD BACON-WRAPPED CHICKEN

These sweet-salty dippers go over big with kids and adults alike. Guests at my daughter's 13th birthday party couldn't get enough of the bacon-wrapped chicken and yummy sauce.-Kim J. Forni, Claremont, New Hampshire

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 4 dozen (1-1/2 cups sauce).

Number Of Ingredients 14



Honey Mustard Bacon-Wrapped Chicken image

Steps:

  • In a small bowl, whisk the first six ingredients. Pour into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small bowl, combine sauce ingredients; set aside. Cut bacon strips crosswise into thirds. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Drain chicken, discarding marinade. Wrap a bacon piece around each chicken piece; secure with a toothpick., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until bacon is crisp and chicken is no longer pink. Serve with sauce.

Nutrition Facts :

1 cup chicken broth
1/2 cup honey
2 tablespoons ground mustard
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes (about 48)
SAUCE:
1 cup Dijon mustard
1/2 cup honey
4 teaspoons ground mustard
1/2 teaspoon dried rosemary, crushed
ASSEMBLY:
16 bacon strips

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