Reader question: Hello. I use your method quite often. I have a question about pork. When I cooked pork tenderloin in a covered Dutch over, by itself with some oil, onions, and seasoning, I cooked it at 325 degrees. Using the Infusion Cooking method and multiple ingredients, should I use the standard 450 degrees? Thanks. – Elaine, Maryland
I’m thrilled to hear you’re enjoying Glorious One-Pot Meals! The answer to your question is Yes. Every recipe I do uses the same infusion cooking method at 450 degrees F. This enables everything in the pot (protein, carbs, and veggies) to cook all together in the same pot at the same time for the same amount of time. Pork tenderloin works great in this method, I promise. Try my Honey and Spice Pork recipe — to die for!
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.