Honey Hoisin Pork Tenderloin
2 T sliced green onions
2 T hoisin sauce
2 T low-sodium soy sauce
2 T honey
1 T hot water
2 garlic cloves, minced
1 (1-pound) pork tenderloin, trimmed of visible fat and silverskin
1/4 t salt
1/2 t sesame seeds
Combine first 6 ingredients in a small bowl. Pour 1/4 C of this mixture in a large zip-top plastic bag; reserve remaining mixture. Add pork to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
Preheat oven to 400 degrees. Remove pork from bag; discard marinade. Sprinkle pork with salt. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 2 minutes, browning on all sides. Brush 1 T reserved honey mixture over pork; sprinkle with sesame seeds. Place skillet in oven. Bake at 400 for 20 minutes or until a thermometer registers 160 degrees (slightly pink) or until desired degree of doneness.
Place pork on a platter; let stand 5 minutes. Cut pork across the grain into thin slices. Drizzle with remaining honey mixture.
Roasted Spring Vegetables (from The Pampered Chef Celebrate! cookbook)
1 pound fresh asparagus spears
1 pound baby carrots
1 large yellow or red bell pepper
3 T olive oil
1 garlic clove
1 1/2 t Pantry Rosemary Herb Seasoning Mix (or dried rosemary leaves, crushed)
1/4 t salt
Trim asparagus and cut into 2 1/2" pieces; set aside. Cut pepper into 1 1/2" pieces and onion into 8 wedges. Combine pepper, onion, carrots, olive oil, seasoning mix and salt in a large bowl. Toss to coat. Spread evenly on baking sheet (or Stoneware Bar Pan). Bake at 425 for 25 minutes. Add asparagus and bake additional 10-15 minutes or until vegetables are tender and golden. You can bake up to 2 hours ahead, let stand at room temperature then reheat in oven at 350 for 10-15 minutes or until warm.
|I was tired and ready to be done.|
|naked bunny cake|
|I will not win any awards for cake frosting technique|
Until we eat again,