Grilled Honey-Glazed Pork Tenderloin with Onions

YIELD: 4 TO 6 SERVINGS

Ingredients

1/2 cup - Buckwheat honey
1/4 cup - extra-virgin olive oil
1/4 cup - cider vinegar
1 Tablespoon - minced garlic
2 teaspoons - Herbes De Provence seasoning mixture
1 teaspoon - salt
1/2 teaspoon - pepper
2 lbs. - pork tenderloin
3 medium - onions

Directions

Combine honey, oil, vinegar, garlic, herbs, salt and pepper in a shallow pan. Add pork and turn to coat it well. Cover and refrigerate 2 to 4 hours. Turn pork occasionally. Remove pan from refrigerator 30 minutes before grilling. Prepare grill for a medium-hot fire with an indirect heat area. Slice onions in rounds 1/2 to 3/4-inch thick. Remove pork from marinade and boil marinade 1 minute. Taste and add more salt if needed. Grill pork over indirect heat, covered, until the middle is about 145°F, 25 to 30 minutes. Brush pork generously with the marinade; turn every 10 minutes to evenly cook. Put onions over direct heat and brush with marinade. Turn frequently, brushing with marinade, until well marked and soft, 8 to 12 minutes. Move onions off direct heat to finish cooking. Let pork rest 5 minutes before slicing into 3/4-inch thick slices. Serve with grilled onions.

RECIPES

Honey Kiwi Raspberry Fruit Dip

Ingredients

1 - ripe kiwi, peeled and diced
1/2 cup - unsweetened frozen raspberries
1/2 cup - pure honey
8 oz. - low-fat vanilla yogurt
Fresh fruit, for dipping

Directions

In the bowl of a food processor, combine kiwi, raspberries and honey; puree. Stir in yogurt. Serve with sliced fresh fruit (strawberries, pineapple, watermelon, cantaloupe, honeydew melon, grapes, bananas, etc.)

Pumpkin Honey Bread

YIELD: 2 LOAVES

Ingredients

1 cup - honey
1/2 cup - butter or margarine, softened
1 can (16 oz.) - solid-pack pumpkin
4 - eggs
4 cups - flour
4 teaspoons - baking powder
2 teaspoons - ground cinnamon
2 teaspoons - ground ginger
1 teaspoon - baking soda
1 teaspoon - salt
1 teaspoon - ground nutmeg

Directions

In large bowl, cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.




Nutritional Information

per serving (One Prepared Parfait)
Calories: 230
Total Fat: 3.5g
Saturated Fat: 0.5g
Trans Fat: 0g
Cholesterol: 0 mg
Sodium: 85 mg
Total Carbohydrates: 38g
Dietary Fiber: 3g
Sugar: 29g
Protein: 14g


Nutritional Information

per serving (based on 1/8 loaf, about 1-inch slice)
Calories: 261
Fat Total: 7.51 g
Protein: 5.43 g
Cholesterol: 68.8 mg
Carbohydrates: 44.5 g
Sodium: 411 mg
Dietary Fiber: 2.53 g
Calories from Fat: 25%

Nutritional Information

per serving (3 energy balls)
Calories per Serving: 196
Protein: 6g
Carbs: 25g
Fat: 8g
Fiber: 2.5g
Sodium: 41g


Honey Apple Yogurt Parfait with Honey Almond Cherry Granola




Ingredients

1 1/2 tablespoons - honey
1 cup - plain Greek yogurt
1 tablespoon - orange juice (100% natural)
1/4 teaspoon  - ground cinnamon
1/8 teaspoon - ground nutmeg
1 - large Fuji apple
2 tablespoons - lemon juice
1/4 cup - Honey Almond Cherry Granola (recipe below)


Directions

In a medium bowl, mix yogurt, orange juice, honey, cinnamon and nutmeg together. Set aside. Dice apple into ½ inch cubes. Toss with fresh lemon juice to keep apple from browning. Build parfait by first layering ¼ cup spiced yogurt, ¼ cup diced apple, then ¼ cup granola. Repeat order and serve.


Honey Almond Cherry Granola


Ingredients

1/4 cup - honey, plus 2 tablespoons
3 cups - rolled oats
1 cup - sliced almonds, roughly chopped
1/2 cup - walnut pieces
1/4 cup - hemp hearts
1/3 cup - unsweetened shredded coconut
1/4 cup - light brown sugar
1/4 cup - canola oil
3/4 teaspoon - salt
1/2 teaspoon - ground cinnamon
1/4 teaspoon - nutmeg
1 teaspoon  - vanilla extract
1/2 cup - dried cherries

Directions

Place rack in the middle of the oven and preheat to 250°F. Line a large rimmed sheet pan with parchment paper. Set aside. In a large bowl combine oats, almonds, walnuts, hemp hearts, coconut and brown sugar. Mix until combined. In a medium bowl, add ¼ cup honey, oil, salt, cinnamon, nutmeg and vanilla extract. Whisk ingredients until a thick syrup forms. Pour honey syrup over the dry oat mixture and stir for 3-5 minutes or until all dry ingredients are coated and moist. Spread mixture evenly in prepared sheet pan. Drizzle remaining 2 tablespoons of honey over the top of the granola. Place sheet pan in preheated oven and cook for 1 hour 15 minutes, stirring every 15 minutes until granola reaches an evenly toasted color. Once granola has cooled completely, add in dried cherries and mix until evenly distributed. Store prepared granola in an airtight container at room temperature for a few weeks or freeze in a zip-top bag for several months.



Honey-Peanut Butter Protein Energy Balls

YIELD: 2 DOZEN
TOTAL TIME: TOTAL PREP TIME INCLUDING CHILL TIME: 50 MINUTES


Ingredients

1¼ cup - old fashioned oats
3 tablespoons - shredded coconut
½ cup - sliced almonds, finely chopped
1 tablespoon - hemp seeds, shelled (optional)
1 scoop - whey protein powder
½ cup - honey
½ cup - dried apricots, chopped
½ cup - peanut butter

Directions

In a medium bowl add the oats, coconut, almonds, hemp seeds and protein powder. Stir until well distributed. Add the honey, apricots and peanut butter and stir well. Put mixing bowl into the refrigerator for about 20 to 30 minutes. Then roll into rounded balls. When chilled, they can last about 5 days.