Honey Butter Pork Tenderloin

I found this recipe on pinterest a few years ago and it fast became my hubbys fave meal!

I find pork a bit bland to be honest unless its pulled pork but this is soooo tasty! Its a bit of faffing with using the frying pan then baking but its so worth it!

I serve it with white wine and mustard roast potatoes. They are super easy just par boil some new potatoes in the skin then drain and add a dash of white wine and a couple tablespoons of dijon mustard. Toss the potatoes and make sure they are all covered and then roast until golden! They are yummy and a nice twist on ordinary roast potatoes. I also serve with green beans.

So heres the pork recipe from Momma Hen's Kitchen

enjoy!

Love
L xx

Honey Butter Pork Tenderloin - food.com

4 tbs butter

2 tbs honey

1 1/2 pounds pork tenderloin, trimmed

1/2 tsp Cajun seasoning

1/2 tsp black pepper

3/4 cup water

Preheat oven to 375 degrees. In an ovenproof pot, heat butter and honey over medium heat until melted.  Sprinkle pork tenderloin with Cajun seasoning and black pepper.  Brown each side for 5 minutes in the honey butter.  Lower heat if honey begins to burn.

Place pot in oven and roast uncovered for 15 - 20 minutes*.  Remove pot from oven and transfer the pork to a plate. Cover with foil.  Add water to the pot and stir over medium heat.  Simmer for about 5 minutes, until sauce is reduced slightly.  Slice pork on the diagonal and drizzle sauce over top to serve.

*NOTE:  May need to cook longer depending on the size and thickness of the pork tenderloin. 

Family Secret Carrot Cake!

Family Secret Carrot Cake Recipe

Eeeeek I can’t believe my mummy has agreed for me to share her secret Carrot Cake recipe!!!!

My mum used to live in Kansas and was given this recipe from Betty Davis – Omaha Nebraska.

Ok so here goes (I feel guilty writing this haha)

14 inch Carrot Cake

Ingredients:

2 cups sifted plain flour

2 tsp Baking Powder

1 ½ tsp Baking Soda

4 Eggs

1 ½ tsp Salt

2 tbs Cinnamon

2 cups Sugar

1 ½ cups cooking oil

2 cups finely grated carrots

1 8oz tin crushed pineapple (drained)

8oz chopped nuts

4 oz flaked coconuts

4oz Butter

1 tsp Vanilla Essence

8oz Philadelphia cream cheese

16oz sifted icing sugar

Method

Sift flour, baking powder, baking soda, salt and cinnamon together, mix well.  Add sugar, oil and eggs and mix well.

Add carrots, pineapple, nuts and cocnut and blend thoroughly.

Pour the mixture into 2 9” round layer cake pans that have been greased and floured.  Bake at 350 f/180 c  for 30-40 mins remove and cool – when cool place on wire rack.

Icing

Combine butter until smooth, add 8oz Philadelphia cream cheese and 1 tsp vanilla essence.  Gradually add the sifted icing.  Beat well until the mixture is thick and spreadable add a little milk if its too thick. 

Put one cake on plate and place some icing in the middle, sandwich the other cake on top and then ice the whole two tier cake with the icing so its completely covered. 

My mum is coeliac now so she made a Gluten free carrot cake for Nicks birthday and it was just as yummy!!! (She simply swapped the plain flour for a mix of rice flour and gluten free plain flour and also 2 tsp of xanthan gum to hold it together, along with gluten free bicarb soda). We always have this at Christmas so we have a Christmas decoration on top! There are never any left overs!!

 (sprinkles by honey)

Hope you love this recipe as much as we do!!! I know Leeanne will defo have to make this for Chris as he loved it!!! 

Love

Jade and Pauline (my mummy)

xxx