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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I’m giving this a try tonight – looks great!