Recipe Of The Week 10/20: Baked Honey- Mustard Ham
Ingredients:
6 to 8 pound spiral bone-in ham
3 tablespoons Dijon mustard, or to taste
2 tablespoons honey
1 tablespoon dark brown sugar
Recipe of the Week 2/4: Garlic and Rosemary Beef Tenderloin
Yields 12 servings
Ingredients:
1/2 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon Kosher salt, and freshly ground black pepper, to taste
1 4-pound beef tenderloin, trimmed and tied into 2-inch sections
Directions:
- Preheat oven to 375 degrees F. Line a baking sheet with foil and coat with oil spray.
- In a small bowl, combine olive oil, garlic, rosemary, salt and black pepper.
- Using paper towels, pat tenderloin dry. Season all over with garlic mixture, gently pressing to adhere.
- Place tenderloin onto the prepared baking sheet. Place into oven and bake until it reaches an internal temperature of 125 to 130 degrees F for medium-rare, about 45 minutes to 1 hour, or until desired doneness. Let rest 10 minutes before slicing.
- Serve immediately.
Meal Plan Check Boxes:
4.5 Proteins
1/2 Fat
Nutritional Facts: 1 /12th, Calories: 211 kcal, Carbohydrates: 0.5 g, Protein: 33.5 g, Fat: 8.5 g, Saturated Fat: 2.5 g
Adapted From: https://www.skinnytaste.com/garlic-rosemary-beef-tenderloin/#recipe
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Recipe Of The Week 10/6: Ham and Swiss Crustless Quiche
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