Happy New Year!

New Years Day Dinner Menu:

roasted pork tenderloin with spicy honey glaze

sweet and spicy collard greens

black eyed peas

sweet potato mash

corn muffins

My momma is going to die when she sees this. I have always been a picky eater and in the last 2 years I have really being trying to eat more things. Collards and black eyed peas would have been on the no way list for a long time! The pork tenderloin was a big hit with Michael because of the glaze, which I made up, so I was thrilled it was good. :)

Pork tenderloin:

To make the glaze, combine the following ingredients:

1/3 cup honey

juice of 1 lime

1 tsp cayenne pepper

1/2 tsp cumin

Heat oven to 400 degrees. Remove all the silver skin and fat from the tenderloin. Pat tenderloin dry with paper towels and season with salt and pepper. Heat 1 Tbsp vegetable oil in 12 inch skillet over medium high heat. Brown tenderloin on all sides, about 10 minutes total. Transfer to a baking dish. Pour glaze over pork. Roast in the oven until center of the pork reads 135 degrees, about 20 minutes, turning over after 10 minutes. Transfer to a carving board and tent with foil until pork reaches an internal temp of 150 (about 10 minutes).

Collards:

4 cups collards, washed

2 tsp olive oil

1/4 cup diced onion

1/4 cup diced raw bacon

1 tsp crushed garlic

1 Tbsp brown sugar

1/3 cup chicken broth

1/4 cup sweet and spicy plum sauce

In a large pot, place olive oil and cook onion. Add bacon and cook until crisp. Add collards and saute for a few minutes. Mix in crushed garlic, broth, and sugar. Allow greens to get tender for about 5 minutes (place lid on pot to help this). Finish by adding plum sauce.

The sweet potato mash was left over from the other day. The black eyed peas were the dried ones that you hydrate and then cook. And the corn muffin is from the Jiffy box-easy as can be.