Points Of Interest

Bees from nectar collected from flowers prepare honey, the first natural sweetener known to man. This ambrosial sweetener was depicted in cave paintings from prehistoric times and early civilizations like the Greeks and Romans called it “the nectar of the gods”. Honey comes in a variety of colors and flavors dependant on the predominant plants the bees have collected nectar from. Honey ranges in flavor from mild to strong and balmy to pungent.

Suggested Uses

Honey can be substituted for sugar in recipes but since it is sweeter you may have to adjust the amount used. When baking with Honey, your results will have a firmer, heavier texture. Use in beverages, sauces, glazes, or add to your favorite recipe replacing the sugar.

Basic Preparation

Use directly in your marinade, brine, sauce or drink.

Recipe: HONEY CRUSTED PORK TENDERLOIN

INGREDIENTS

Serves 4

1 Tablespoon 1890 UP Extra Virgin Olive Oil

1/2 Teaspoon 1890 Thyme

1/2 Teaspoon 1890 Marjoram

1/2 Teaspoon 1890 1/2 Cracked Black Peppercorns

1/4 Teaspoon Ground Coriander

1/4 Teaspoon Mustard Powder

1/4 Teaspoon 1890 Sweet Hungarian Paprika

1 Teaspoon Kosher Sea Salt Flakes

1 Pork Tenderloin

3 Teaspoons 1890 Granulated Honey

DIRECTIONS

Line a small oven-safe dish or skillet with aluminum foil.

Mix olive oil with thyme, marjoram, black peppercorns, coriander, mustard powder and paprika. Rub paste over tenderloin and let rest in refrigerator for 1 hour.

Preheat oven to 400°F.

Sprinkle Granulated Honey over top of pork to form crust.

Roast pork in oven for 20 minutes until cooked. Remove from oven and let rest for 10 minutes before slicing.