Happy Tuesday everyone!  I hope you all had a wonderful Memorial Day weekend.  I had every intention of cleaning house yesterday (not exactly my idea of fun, but one of those lovely little necessities) until I got an invite to spend the day by the pool with friends.  After I looked around at my disaster of a house, I said the heck with it and ditched cleaning for sunshine and a much needed base tan.  I don’t know about ya’ll, but all this warm weather makes me want to fire up the grill, invite a bunch of people over and party!  This recipe is a great to make for a small crowd and super easy.  Throw a couple sides with it and you’ve got the perfect easy summer meal.  I made this for a friend last week (who just had the sweetest baby girl!!) and served it with the Stetson Salad I made a couple weeks back.  Just a little idea if you’re looking for something light and easy to make for dinner.  Plus, local honey is in abundance right now and I can’t find enough things to do with it!!!  The honey I used is from Bee Well in Pickens, SC.

Side note for another cooking method…I made this pork loin inside on a grill pan and then finished it in the oven.  I like cooking meat this way because it tends to really seal in the juices and keep it from becoming tough.


Honey Lime Pork Loin

Serves 8

1 lbs pork tenderloin

1/3 cup lime juice (about 4 large limes)

1 Tbsp of lime zest

1/4 cup of honey

1/4 cup of butter, melted

1 Tbsp of dijon mustard

2 cloves of garlic, minced

1/2 tsp of salt

1/2 tsp of cumin

1/4 tsp of red pepper

Trim any fat or silver skin off the pork loins.  Combine all of the ingredients together and add the pork loin in a gallon size ziploc bag.  Refrigerate for at least 4 hours to overnight.  Flip it a couple times while it’s in the fridge to make sure the marinade covers the whole pork loin.

Method 1 for cooking:  Heat a grill pan to high and brush with a little oil.  Sear the pork loin for about 3 minutes on all sides until the grill marks are nice and dark.  Transfer the pork to a foil lined broiling pan or foil lined cookie sheet with a roasting rack on it.  Bake at 375 for about 30 minutes or until a meat thermometer reaches 160 degrees.  Cover it with foil and allow it to rest for about 10 minutes before slicing.

Method 2 for cooking:  Heat a grill to about 375 and cook for about 20-30 minutes or until a meat thermometer reaches 160 degrees.  Remove it from the heat, cover with foil, let it rest for about 10 minutes and then slice.




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