Honey-glazed Carrots

Nov 10, 2014

If there’s one thing you can be sure of it’s the fact that carrots found at our farmer’s market stands and in produce aisles in supermarkets across the Island, are fresh and locally grown.

For those of you who may not know, carrots are one of the few vegetables on a permanent embargo list banning their importation into Bermuda due to fear of introducing a dreaded disease called Carrot Blight.

Grown almost year round, except for the hottest summer months, local carrots are always delicious and in demand, especially around the holiday season.

Our recipe for honey-glazed carrots is an easy side dish for weeknight meals, or elegant enough for holiday entertaining.

Honey Glazed Carrots

Ingredients

• 1 lb carrots, cleaned and sliced
• 2 tablespoons butter
• 2 tablespoons honey (local if you can find it)
• 1 tablespoon lemon juice
• Freshly ground black pepper
• Salt
• 1/4 cup parsley, finely chopped

Directions

1. In a shallow pan, bring water to a boil. Add salt and carrots and continue to boil until tender, about 6 minutes.
2. Drain carrots in colander. Return to pan, adding butter, honey and lemon juice.
3. Cook over medium-high heat until the carrots are glazed, about 5 minutes. Season with salt and pepper to taste.
4. Pour glazed carrots into a serving dish and garnish with chopped parsley.

Roast Pork Tenderloin with Sauteed Apples & Sauce

Nov 10, 2014

Tender pork tenderloins rubbed with Chinese Five-Spice brings warm, spicy-sweet flavours to this dish. Sauteed Granny Smith apples combine with pan drippings to make a rich, delicious sauce. Serve with roasted potatoes for a comforting fall meal.

CHINESE FIVE-SPICE POWDER – A blend of five spices – Anise, Cinnamon, Star Anise, Cloves, Ginger, used extensively used in Chinese cuisine, brings warm, spicy-sweet flavors to stir-fries and roasted meats, as well as spice cakes and cookies.

Ingredients

• 2 (1 lb.) pork tenderloins
• 1 tablespoon olive oil
• 2 tablespoons Chinese Five-Spice Powder
• 2 teaspoons unsalted butter
• 2 Granny Smith apples, cored, peeled and cut into 16 wedges
• 1 cup chicken broth
• 2/3 cup apple cider
• ½ teaspoon all-purpose flour
• 2 teaspoons apple cider vinegar
• Salt and freshly ground pepper to taste

Directions

1. Pre-heat oven to 425°F degrees.
2. Pat the tenderloins dry and season with salt, pepper and Chinese 5 spice. Heat oil in a large ovenproof nonstick skillet over moderately high heat until hot, but not smoking. Brown the tenderloins on all sides about 5 minutes total. Transfer skillet to the preheated oven and roast for 12 to 15 minutes, or until a thermometer inserted diagonally into center of meat registers 155°F. Transfer pork tenderloins to a platter and tent with foil, 10 minutes before slicing.

To make Sauteed Apples and Sauce:

1. In the same skillet pork was roasted in, heat butter over medium-high heat. Add apple wedges and sauté until tender and golden brown, stirring occasionally, approx. 5 to 7 minutes. Remove apples from skillet with a slotted spoon.
2. In a small bowl add flour and enough chicken stock to make a thin rue. Whisk until combined. To the skillet, add remaining chicken stock and cider. Bring to a boil over high heat. Whisk flour mixture in sauce and boil until thickened and reduced to about 1 cup (approximately 5 minutes). Remove from heat and stir in the vinegar, and any of the juices from the standing pork.
3. Season with salt and pepper to taste. Cut meat into ½ inch thick slices and serve topped with apples and sauce and oven-roasted potatoes.