Asian Marinade for Pork Tenderloin

1 teaspoon Sesame oil
2 Tablespoons orange juice
1 Scallion — sliced

1/4 cup soy sauce
1 Tablespoon ginger — grated
1 Tablespoon honey
1 Tablespoon Sesame Seeds
2 cloves Garlic

Score meat with fork.

Mix ingredients in a bowl and pour over meat.
Cover and let sit for as long as possible (at least 1 hour).
Bake at 425 with the meat still in the marinade for approx. 30-45 min or until meat is done.
Meat can still be slightly pink when done. Don’t over-cook.
Check occasionally that the meat has not soaked up all of the marinade. If it is getting close, add some water.
The leftover marinade tastes great as a sauce on rice. If baking two tenderloins, double the recipe.

Bacon Tomato Tartlets

1 17.3 oz can flaky biscuits

6 slices bacon — cooked, crumbled
1 medium tomato — seeded, chopped
3 ounces mozzarella cheese — grated
1/2 cup mayonnaise
1 tablespoon fresh basil leaves — chopped
1 clove garlic

1 teaspoon dried thyme
1/2 teaspoon dried oregano

Preheat the oven to 350 degrees. Separate each biscuit into three pieces.
Spray the mini-muffin tins lightly with cooking oil. Press the split
biscuits into the tins. Mix the remaining ingredients together and fill
each of the pastries with the mixture. Bake for 10-12 minutes or until
golden brown. Can be frozen and reheated for unexpected guests.

Balsamic Roast Pork Tenderloins

4 1/2 pounds pork tenderloin

4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic-cracked
Steak seasoning
4 sprigs fresh rosemary leaves — stripped and chopped
4 sprigs fresh thyme leaves — stripped and chopped

Preheat oven to 500.
Trim silver skin or connective tissue off tenderloins with a very sharp knife.
Place tenderloins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat.
Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
Let meat rest, transfer to a carving board, slice and serve.

Banana or Apple Muffins

2 1/4 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk

1 egg
1/2 cup butter — melted
1/2 cup honey

FOR BANANA MUFFINS:
3 bananas — mashed
1 teaspoon cinnamon
1/2 cup nuts

FOR APPLE MUFFINS:
2 medium apples — grated
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Combine dry ingredients. Combine wet ingredients and add to dry.

Bake at 400 for 20 minutes

Banana Pecan Wheat Bread

1/2 cup butter — softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon orange peel
1 cup mashed bananas

2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/3 cup buttermilk
1/2 cup pecans — chopped

Cream butter and sugar in a large mixing bowl
Add eggs, vanilla and orange peel, and beat well.
Add banana; mix well. Combine flour, salt, soda, and nutmeg
Add to batter alternately with buttermilk mixing after each addition.,
Stir in nuts.
Makes 1 (5x9x3″) loaf.
Bake at 350 for 50 – 60 minutes, or 18 cupcakes for 25 minutes.