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Horseradish Marmalade Pork Steaks: A Review of Emeril’s Horseradish Mustard

August 18, 2009

So the very last thing in my latest Tastemaker’s box was Emeril’s Horseradish Mustard.  It took me a while to come up with something to do with it because neither hubby nor I are big fans of horseradish.  Ultimately I decided that I’d do with it what I often do with dijon mustard–mix it up as part of a marinade for pork.  The results were tender and surprisingly delicious.


  • pork steaks (as many as you need)
  • 2 parts horseradish mustard
  • 2 parts orange marmalade
  • 1 part fresh, minced garlic


  1. Mix the mustard, marmalade, and garlic.
  2. Pour over the pork in a ziplock bag, seal, and mush around until pork is well coated.
  3. Allow to marinate for at least 30 minutes to two hours.
  4. Grill according to the size of your pork (totally up to you).

Though this was a very tasty marinade for pork, once I run out of this bottle, I still probably won’t wind up purchasing it again.  I can get more mileage out of a traditional dijon mustard.

Printable version.

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