Honey Herb Pork Food

HONEY-HERB PORK

Honey-Herb Pork image

Mustard, honey and rosemary make a sensational marinade and sauce for these moist pork tenderloins from Kathy Kittell of Lenexa, Kansas. Whether prepared on the grill or in the oven, the recipe doesn't require much hands-on work.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 cup beer or ginger ale
1/2 cup prepared mustard
1/2 cup honey
2 tablespoons canola oil
2 tablespoons onion powder
1-1/2 teaspoons dried rosemary, crushed
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)

Steps:

In a small bowl, combine the first nine ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Lightly oil the grill rack. Prepare the grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 10 minutes before slicing. If desired, serve with remaining marinade.

Nutrition Facts : Calories 274 calories, Fat 8g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 432mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE

Herb and Garlic Roast Pork Loin with Honey Mustard Sauce image

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds boneless pork loin
Kosher salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 clove garlic, minced
1 cup panko (Japanese breadcrumbs)
1/3 cup plus 2 tablespoons Dijon mustard
2 whole heads garlic
3 tablespoons honey

Steps:

1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.

HONEY AND HERB GRILLED PORK

Honey and Herb Grilled Pork image

Make and share this Honey and Herb Grilled Pork recipe from Food.com.

Provided by ratherbeswimmin

Categories Pork

Time 2h50m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 cup beer
1/2 cup honey
1/2 cup Dijon mustard
1/4 cup vegetable oil
2 tablespoons onion powder
1 1/2 teaspoons dried rosemary
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 (3 lb) rolled and tied boneless pork loin roast

Steps:

Combine first 9 ingredients; stir well.
Pierce roast on all sides with a fork; place in a large shallow dish.
Pour marinade over pork, and cover tightly.
Refrigerate 4 hours, turning roast occasionally.
Remove pork from marinade, reserving marinade.
Insert meat thermometer into thickest part of roast, being careful not to touch fat.
Grill roast, covered, over indirect heat 2 1/2 hours or until thermometer registers 160 degrees, turning occasionally and basting with reserved marinade.

Nutrition Facts : Calories 350.7, Fat 17.3, SaturatedFat 2.9, Cholesterol 87.1, Sodium 440.7, Carbohydrate 17, Fiber 0.8, Sugar 14.1, Protein 30

HONEY-HERB PORK TENDERLOIN

Honey-Herb Pork Tenderloin image

"Just two bites of this moist, mouthwatering entree, and I asked for the recipe! Low enough in fat to fit my husband's heart-smart diet, it's also tasty enough to serve company."-Nancy Kopp of Manhattan, Kansas

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1/2 teaspoon each dried marjoram, oregano and thyme
1/2 teaspoon each garlic powder, seasoned salt, paprika and pepper
2 pork tenderloins (3/4 pound each)
SAUCE:
1 small onion, chopped
1 teaspoon canola oil
1/2 cup tomato puree
1/2 cup honey
1/4 cup cider vinegar
1 teaspoon dried oregano
3/4 teaspoon garlic powder

Steps:

In a small bowl, combine the marjoram, oregano, thyme, garlic powder, seasoned salt, paprika and pepper. Rub over pork. Line a roasting pan with heavy-duty foil; place tenderloins on a rack in prepared pan. Bake at 350° for 10 minutes. , Meanwhile, in a small nonstick saucepan, saute onion in oil until tender. Stir in the remaining sauce ingredients; bring to a boil. Remove from the heat. Set aside 1 cup; keep warm., Spoon half of the remaining sauce over pork. Bake 20-30 minutes longer or until a thermometer reads 160°, brushing once more with sauce. Let stand for 5 minutes before slicing. Serve with reserved sauce.,

Nutrition Facts : Calories 243 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 181mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

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