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Somethin' Good is Always Cookin' (Recipes)

Grilled Honey-Glazed Pork Tenderloin with Onions

½ cup Buckwheat honey
¼ cup extra-virgin olive oil
¼ cup cider vinegar
1 Tablespoon minced garlic
2 teaspoons Herbes De Provence seasoning mixture
1 teaspoon salt
½ teaspoon pepper
2 lbs. pork tenderloin
3 medium onions

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 ½- to ¾-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 ¾-inch thick slices. Serve with grilled onions.

From the National Honey Board

Drusilla's Health and Wellness Recipes
Zucchini Frittata

A frittata is a flat omelet stuffed with vegetables and cheese, which can be served for breakfast, brunch or dinner.
4 teaspoons extra virgin olive oil, divided
1 cup diced zucchini (1 small)
½ cup chopped onion
½ cup grape tomatoes or cherry tomatoes, halved
3 cup each, chopped basil and mint leaves
3 teaspoon salt, divided
freshly ground black pepper, to taste
2 large whole eggs and 4 egg whites (or 5 large whole eggs), slightly beaten
a cup goat cheese, crumbles

Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to mediumlow; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes.

Add tomatoes, mint, basil, c teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.

Whisk eggs, the remaining c teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine.

Preheat the broiler.

Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

Place the pan under the broiler and broil until the frittata is set and the top is golden, 1½ to 2½ minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve. Makes 4 servings

Nutrition Facts per serving: 150 calories, 10g Total Fat, 210mg sodium, 4g carbohydrate, 1g dietary fiber, 12g protein


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