Renowned British chef Emma MacDonald is the founder of The Bay Tree, one of the UK’s most beloved producers of pickles, relishes, jams, marinades and chutneys. MacDonald’s new cookbook, The Artisan Market, is a collection of modern comfort food recipes we need to memorize. Like this sweet and sticky glazed pork tenderloin.

Similar in taste and consistency to the classic hoisin sauce, this star anise-infused plum sauce makes a sticky, golden glaze for the pork, but it is equally as good used in stir-fries or Asian noodle and rice dishes. It will keep for six months stored in a cool, dark place and one month after opening (keep in the refrigerator).

Reprinted with permission from The Artisan Market