Deck The Halls With Combs Of Honey

Stanstead Journal - - FORUM - Recipe cour­tesy of Jessie Er­win, RD, for the Na­tional Honey Board.

Home cooks like honey for its ver­sa­til­ity and unique fla­vor pro­file (NAPSA)-If you are look­ing for a sweet way to en­hance your hol­i­day fare and im­press your fam­ily and friends with your culi­nary skills, think honey. Home cooks like honey for its ver­sa­til­ity and ar­ray of culi­nary ben­e­fits. Be­cause of its unique fla­vor pro­file, honey com­ple­ments and en­riches a va­ri­ety of foods. From baked goods to mari­nades, honey pro­vides bal­ance to any dish and also adds a hint of nat­u­ral sweet­ness. There are more than 300 va­ri­etals of honey found in the United States (www.hon­ey­lo­ca­, mak­ing the culi­nary op­por­tu­ni­ties truly end­less. For a de­li­cious hol­i­day Caramelized Bananas. The pork is coated with honey, suc­cu­lently ten­der af­ter a juicy roast in the oven. Due to the humec­tant na­ture of honey, the meat’s mois­ture is locked into the loin, cre­at­ing a ten­der and moist bite with each fork­ful. Honey’s emul­si­fi­ca­tion prop­er­ties nat­u­rally make it a great binder and thick­ener for sauces. The honey, matched with a hint of laven­der, cre­ates a del­i­cate and sweet Sauce will be sure to wow your hol­i­day guests. More than just a driz­zle, let honey daz­zle your hol­i­day cel­e­bra­tions this year. For more in­for­ma­tion about us­ing honey as a ver­sa­tile culi­nary in­gre­di­ent, and for more honey recipes and how-to culi­nary videos, visit www. Use this recipe to brighten up the hol­i­days with your fam­ily and loved ones:

Pork Honey Laven­der Pork Loin with Caramelized Bananas

4 serv­ings Cook Time: 40 min (roast) 1 tbs grape seed oil / 11/4 lbs. pork loin 2 ta­ble­spoons salt 3/4 cup low-sodium chicken broth 2 tbs honey 1 tbs laven­der leaves, mashed

Honey-Laven­der Sauce 3 tbs honey / 1 tbs laven­der leaves, diced 1/2 ts salt

Caramelized Bananas 1/2 tbs but­ter or co­conut oil (op­tional) 3 large bananas, sliced

Pork: Pre­heat oven to 375°F. In a medium skil­let over medium-high heat, add 1 tbs grape seed oil. Sea­son pork loin with salt on all sur­faces. Sear pork loin on all sides, about 2 to 3 min­utes per side (8 to 12 min­utes to­tal). Re­move loin and place into foil-lined bak­ing pan. Add chicken stock to skil­let and deglaze by scrap­ing brown bits from bot­tom of pan. Add 2 tbs honey and 1 tbs laven­der and stir. Pour over pork loin and bake in pre­heated oven for 10 to 12 min­utes, or un­til in­ter­nal tem­per­a­ture is 145°F. Re­move from oven and al­low to rest for 5 min­utes. Pro­ceed with sauce and caramelized bananas.

Honey-Laven­der Sauce: Com­bine 3 tbs honey, 1 tbs laven­der and salt. Add roast­ing pan juices. Bring to a boil, lower heat and sim­mer for 5 min­utes or un­til thick­ened. Caramelized Bananas: While sauce simmers, add but­ter and/or co­conut oil to medium skil­let over medium heat (if us­ing non­stick skil­let, can skip oil). Add ba­nana slices and cook, stir­ring oc­ca­sion­ally, for 5 to 10 min­utes, or un­til slices soften and turn golden brown. Fin­ish: Slice pork loin into 1/2-inch slices. Spoon ba­nana slices on plate and ar­range pork medal­lions over ba­nana. Driz­zle sauce over all. Gar­nish with ad­di­tional laven­der leaves and serve im­me­di­ately.

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