Honey Butter Pork Tenderloin

Last weekend, my parents visited me in Columbus for the first time and we had an absolute blast!  I was able to show them all around my new city and introduce them to the my closest friends.  All in all, it was a fabulous weekend.  And because we're O'Gara's, you can rest assured that our entire weekend revolved around food!  We shared appetizers and cocktails at Hubbard Grill and swooned over sinful desserts at Pistacia Vera.  I also took my parents on a tour of North Market where we found perfumed honey from a local beekeeper, which became the inspiration for our Sunday Family Dinner.

We made a fantastic (if we do say so ourselves) pork tenderloin that we ate with oven roasted potatoes, onion and fennel, as well as a fun, cheesy pull-apart bread.  Our pork tenderloin turned out so well, I figured it just had to be the next blog post.  This Honey Butter Pork Tenderloin is juicy and flavorful with a crisp, sweet crust that is perfect for a special Sunday dinner.

Honey Butter Pork Tenderloin

2 small pork tenderloins
Salt & Pepper
3 T. Cinnamon honey (or another flavored, local honey)
1/2 C. Butter
1/4 Onion, thinly sliced
1 T. Fresh thyme, chopped

Preheat the oven to 400.

Rub the pork tenderloin with salt and pepper so they are evenly and fully coated.

In a large non-stick skillet, melt the butter and honey over medium high heat.  Stir constantly until the honey and butter come together in a quick bubble.  Carefully place the pork tenderloin into the honey butter mixture.  Allow the pork to sit for about a minute without turning it so that it gets a good sear.  Turn and repeat until all of the pork has a crisp, dark crust.

Remove the meat from the skillet and place in an oven safe baking dish.  Add the onion to the honey butter sauce and toss until the onions darken, about 2 minutes.  Carefully pour these caramelized onions and sauce on top of the pork tenderloin.  Sprinkle with thyme and place in the oven.

Bake for 15 minutes or until the pork is cooked all the way through.  Remove the pork from the oven and allow it to sit for about 5 minutes so all those juices can redistribute.

Slice the pork on a diagonal (it looks nicer) and serve with oven-roasted vegetables.

*Local honey contains local pollen and can be helpful in warding off seasonal allergies.  Plus, you get to support a local farmer instead of a grocery conglomerate!  Check out Brad's Bees at https://www.facebook.com/BradsBees.

Spencer's Oatmeal Cookies

On the day that I moved into my first very own apartment, my brother woke up early and baked these special oatmeal cookies for me as a house warming present.  It was such a thoughtful gesture.  They are by far the most delicious cookies I've tasted in a long time.  

At first, they're chewy and soft.  If you let them sit for a day though, they become crunchy like biscotti, except that these are actually edible; either way, they’re scrumptious!  I've changed the recipe slightly here to include brown sugar and dried cranberries.  Thanks for the great recipe, Spence!

Spencer's Oatmeal Cookies

1 C. softened butter

1 C. brown sugar

1 C. white sugar

1 t. vanilla

1 T. molasses

1 t. salt

2 t. cinnamon

2 eggs

2 C. flour

1 1/2 t baking soda

2 C. quick oats (you could use Spelt too)

1 C. dried cranberries

Preheat the oven to 350. 

In a large bowl, thoroughly beat the butter and sugar.  Add the next four ingredients and beat again until smooth.  Add the eggs, one at a time and beat until they are completely mixed into the batter.  Sift in the flour and baking soda.  When combined, fold in the oats and cranberries.  Bake for 10 minutes, or until cookies are thin and golden.  Allow them to cool on a rack.

Roasted Corn & Bacon Quesadillas

Lately, I’ve been craving Mexican food, like RULL bad.  When I lived in Phoenix, it was easily accessible.  All you had to do was stick your nose in the air and take a deep breath and you’d know where to find the nearest tacos, tortas, chimichangas and menudo.  Of course I had my favorite restaurants and dishes, but they really were available anywhere and everywhere. 

Now, living in the Middle West, they are much harder to come by.  I sure miss the old days when, after a drunken night on the town, I could revel in some Carne Asada French Fries on the walk home.   I have yet to find this greasy, magnificent treat in CBUS. 

Living away from the ubiquitous taquerias of Phoenix, I now make my Mexican food at home.  Good thing Sean and our roommate Morgan love spicy meat, rice and beans wrapped in tortillas as much as I do. 

So, to jump back into Mexican food, I’m making easy Quesadillas.  When I was in college, people called these “cheese crisps” and it always turned me off.  The “crisp” part never made it to the plate.  Melted cheese in flaccid tortillas.  Ehh.  No thanks.  Then, I tasted some gourmet quesadillas.  I’ll never go back to cheese crisps.  To make a successful quesadilla, all you need are a few layers of flavor and you’re set to go!  Keep it interesting and your guests will keep coming back for more.  Here’s how I make mine:

Cooked bacon, in pieces

Corn (off of the cobb)

Onion, petalled*

Red Pepper, in small slices
Colby Jack cheese, shredded

Flour tortillas
[Add grilled chicken to make this a meal]

Cilantro and Green Onion Sour Cream (recipe follows)

More cilantro

Avocado or guacamole

*Petalled = sliced.  To me, they look more like petals than slices.

Preheat the oven to broil.  Spread your corn out on a cookie sheet (fresh is best, frozen is fine).  Season with salt and pepper and drizzle with a tablespoon of olive oil.  Toss until it is evenly coated.  Cook in the oven until the corn starts to brown and crisp up, about 5 minutes.  Do not let the corn burn or else it will be too hard to chew. 

 Heat a medium skillet with 2 T. olive oil over medium heat.  Add the onions and red pepper and sauté until they are caramel-colored and sweet.  Remove from the heat and set aside. 

Lower the heat of the oven to 375.  On a separate cookie sheet, lay out your tortillas.  To each, add some bacon, roasted corn, onions and peppers and cheese.  Place another tortilla on top and press down lightly to secure it.  Once the cheese melts, the quesadilla will stay together.  Place the cookie sheet in the oven for 15 minutes or so until the tortillas are crisp and golden brown.  Remove and slice into wedges.  Garnish with Cilantro Green Onion Sour Cream, fresh avocado or guacamole and cilantro.  

Cilantro and Green Onion Sour Cream

3 T. cilantro, finely chopped

3 green onions, finely diced

1 Pint sour cream

Salt & Pepper

In a bowl, combine the cilantro, green onions and sour cream.  Season with salt and pepper and stir until thoroughly combined.  Place in the refrigerator for at least 2 hours for the flavors to marry.  

Bonus:  Roasted Corn Guacamole

1 Avocado, cubed

1 Tomato, diced

1/4 Red onion, diced

1/2 C. roasted corn

1 T. Cilantro, finely chopped

Squeeze of lemon juice
Salt & Pepper, to taste

In a large bowl, toss all ingredients.  Serve with tortilla chips or quesadillas.