Don’t bother smacking me for the play on words because everyone else already has. I’m developing quite the bruise back there… anyway, it’s Wednesday, which means FOOD! I mean, umm, yum?

Honey Glazed Pork Tenderloin

Ingredients

2 pork tenderloins, about 2-2.5lbs together
4 garlic cloves, peeled, slivered
1/4 csoy sauce
2 tbsp whole grain mustard
4 tbsp local honey
2 tbsp red wine
2 tsp orange juice
1 tsp orange zest
1 tbsp fine chopped rosemary
sea salt & fresh ground pepper to taste
3 tbsp olive oil

Directions

Preheat oven to 325 degrees.

Rinse and pat dry tenderloins and place in lightly greased (non-stick spray) 9×13 pan.

Using a sharp point knife, poke several holes into the tops, tucking a piece of garlic in each.

In a large bowl, whisk all other ingredients except the oil, which should be added slowly while whisking after the others are well blended. Pour over the tenderloins and roast for one hour. The meat should rest in the sauce for 10 minutes, then slice into serving pieces.

Ingredients

1 c uncooked long-grain rice
3 tbsp butter
1/2 c finely diced celery
2 tbsp finely chopped onion
1 1/2 c water
1 c orange juice
2 tbsp finely grated orange zest
1 1/4 tsp salt

Directions

Slowly melt the butter in a heavy saucepan with celery and onion, and cook until onion is tender, but not browned. Add liquids, zest and salt. Bring to a boil and stir in the rice. Cover and simmer for 20 minutes. Rest for 5, then use a fork to fluff.

Ingredients

1 pkg tiny baby carrots
3 tbsp butter
2 tsp dill weed
salt & pepper to taste

Directions

In medium fry pan, melt the butter and add the carrots and dill, frying until smallest carrot is tender-crisp. Serve.