Grilled Dijon Pork Tenderloin & Asparagus
- Two 1-pound pork tenderloins
- 1/2 cup Dijon mustard
- 2 tablespoons whole-grain mustard
- 2 tablespoons honey
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons garlic, minced
- 1 navel orange, zest or grate the peel
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds asparagus, trimmed
- 2 to 3 tablespoons olive oil
- Salt and pepper, to taste
Trim the pork tenderloins by removing the silver skin with a sharp knife.
In a medium bowl, make the marinade by whisking both mustards, honey, rosemary, garlic, orange zest, salt and pepper.
Place the pork tenderloins in a 1-gallon resealable bag and pour in half of the marinade. Marinate pork in the refrigerator for at least 1 hour and up to 8 hours. Store the remaining marinade in the refrigerator.
Heat the grill to 450 degrees or high heat. Clean and oil the cooking grate, then close the lid.
Remove pork from the marinade. Discard the used marinade. Grill the tenderloins for 15 to 20 minutes, turning and rotating every 5 minutes to allow each side to brown. Pork tenderloins are cooked when golden and crispy on the outside and the internal temperature reaches 145 degrees.
Remove the tenderloins from the grill and place on a carving board. Brush the reserved marinade on the pork, then allow it to rest for 10 minutes before slicing.
In a large bowl, toss the asparagus in olive oil and season with salt and pepper.
While the pork is resting, grill the asparagus for 3 to 5 minutes, turning often.
Slice the pork tenderloins into strips, then serve with grilled asparagus.
Air-Fried Korean Pork Chops
- 1 cup gochujang, hot or mild
- 2 tablespoons honey
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 4 scallions, thinly sliced
- 1 tablespoon sesame oil
- 4 bone-in 1-inch thick ribeye pork chops
In a medium bowl, mix gochujang, honey, soy sauce, vinegar, ginger, garlic, scallions and sesame oil.
Place pork chops in a 1-gallon resealable bag and pour in marinade. Refrigerate for at least 1 hour and up to 8 hours.
Heat the air fryer to 400 degrees.
Remove pork chops from the marinade and place them on a foil-lined tray. Liberally brush leftover marinade on top of the chops. Discard remaining marinade.
Cook for 15 minutes or until internal temperature reaches 145 degrees. Remove from the air fryer and allow to rest for 3 minutes before serving.
Honey-Orange Glazed Ham
- 2 tablespoons orange juice
- 1 cup honey
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 8 pounds fully cooked boneless ham
Heat the oven to 325 degrees.
In a small bowl, combine orange juice, honey, cinnamon and cloves. Mix well.
Place ham on a rack in a shallow roasting pan. Roast in the oven for 2 hours (about 15 to 18 minutes per pound of meat).
Baste the ham with the honey glaze during the last 45 minutes of cooking. When internal temperature reaches 165 degrees, remove from the oven and allow the ham to rest for at least 3 minutes before slicing and serving.
Ham & Cheese Sliders
- 1/2 cup butter
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon onion powder
- 1/2 teaspoon Worcestershire sauce
- 12-count package Hawaiian sweet rolls
- 1/4 cup mayonnaise
- 12 slices deli honey ham
- 6 slices Swiss cheese
- 2 teaspoons everything bagel seasoning
Heat the oven to 350 degrees. Grease a 9-by-13-inch baking pan with cooking spray.
In a microwave-safe bowl, melt butter in the microwave in 30-second intervals. Once melted, whisk in mustard, onion powder and Worcestershire sauce. Set aside.
Cut the rolls in half without separating the individual rolls. Place the bottom half of the rolls in the prepared pan and spread with mayonnaise.
Arrange a layer of ham to cover rolls, then layer with cheese. Place the top half of the rolls over the cheese.
Drizzle the butter mixture over the rolls and sprinkle with everything bagel seasoning. Cover the pan tightly with foil.
Bake for 15 to 20 minutes or until the cheese is melted. Uncover and cook for an additional 5 to 8 minutes until the tops are lightly browned and crisp. Remove from the oven and serve immediately.
Sheet Pan Pork Chops with Potatoes & Broccoli
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons dried rosemary, crushed
- 5 tablespoons olive oil
- 4 bone-in 1-inch thick ribeye pork chops
- 1 head of broccoli, cut into florets
- 1 pound small Yukon Gold potatoes, quartered
- 1 small red onion, cut into 8 wedges
- 12 whole mini peppers
Heat the oven to 450 degrees.
In a large bowl, combine salt, pepper, rosemary and oil. Mix well.
Rub pork chops with 2 tablespoons of the oil mixture, then place on a baking sheet lined with parchment paper.
Toss broccoli florets, cut potatoes, onion wedges and whole peppers with remaining oil mixture and spread out on a sheet pan lined with parchment paper.
Place pork chops on the top oven rack and the vegetables on the bottom rack. Cook for 18 to 20 minutes or until pork chops reach an internal temperature of 145 degrees. Remove cooked pork chops to a serving plate. Allow vegetables to continue cooking for 10 more minutes.
Pour the pork pan juices into a saute pan over medium-high heat. Cook to reduce the juices for 2 to 4 minutes, then pour over pork chops.
Remove vegetables from the oven when the potatoes are tender and the broccoli has a little bit of char. Serve with pork chops and enjoy.