Today I was invited to perform a cooking demonstration on KNBC’s Colorado & Company, one of my favorite shows to visit. I was thrilled to use the opportunity to help promote the National Multiple Sclerosis Society’s Colorado Chapter and several upcoming efforts to raise funds and awareness for MS.
I selected a recipe from my current cookbook, Honey and Spice Pork, because the combination of cinnamon and honey is thought to reduce inflammation, a primary issue in multiple sclerosis and other auto-immune diseases.
However many health benefits this recipe may offer, this recipe is mostly just a crowd-pleasing meal that offers a multitude of variations (swap out the pork for chicken or salmon… mmmm! or make it vegetarian with seitan (a wheat gluten meat-substitute product found in the refrigerated section of a health food store, near the tofu).
Find the recipe for Honey and Spice Pork below.
Honey and Spice Pork
Serves 2
My kids love the sweet and spicy flavors of this meal. The pork together with the potatoes, carrots, and green beans offers a kid-friendly, well-rounded dinner loaded with nutrients and low in fat. Look for boneless center-cut pork loin, 1/2-inch thick. Or substitute a turkey tenderloin, a salmon fillet, or even chicken for the pork.
1/2 to 3/4 pound pork tenderloin
sea salt and ground black pepper
1/4 cup honey
3 tablespoons Dijon or Cajun/Creole-style mustard
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 to 8 small new potatoes, scrubbed
2 carrots, sliced in coins
15 to 20 green beans, trimmed, or 2 cups frozen
– Preheat the oven to 450° F.
– Spray the inside of a cast iron Dutch oven and lid with canola oil.
– Put the pork in the pot and lightly season with salt and pepper.
– In a small bowl, mix together the honey, mustard, ginger, cinnamon, and cloves and pour over the pork.
– Slice the potatoes in half and add to the pot, then scatter the carrots and green beans over the potatoes.
– Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
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In 2010 my son ordered pig cheeks at a restaurant in Paris. I searched for a year to find a recipe that was similar and found this one. I have been making this recipe for my family ever since. The aroma is amazing!
Wow– this is the first I’ve heard of pig’s cheeks, but I’m glad you’re enjoying the recipe! I’ve found that it is one of the most popular recipes in the whole cookbook.
[…] of one large piece. You might find that you prefer a saucier recipe for these meats, like the Honey and Spice Pork, or you could make any recipe a little saucier by adding 1/4 cup of water or broth to the […]
Way cool! Some very valid points! I appreciate you penning this post plus the rest of the site
is really good.
I’m giving this a try tonight – looks great!
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