Place the pork tenderloin on the grill and cook for about 20-25 minutes, turning occasionally until the internal temperature reaches 145°F. Let it rest for 5 minutes before slicing.

Jalapeño + Apple Polenta Cake

Cook the Polenta

In a saucepan, bring water to a boil. Gradually whisk in the polenta, stirring continuously. Reduce heat and simmer for about 15-20 minutes until thickened.

Add Ingredients

Stir in jalapeño, grated apple, parmesan cheese, butter, salt, and pepper. Mix until well combined and pour into a greased baking dish.

Bake

Bake in a preheated oven at 350°F for 25-30 minutes until the top is golden.

Honey Yogurt Carrots

Prepare the Carrots

Steam or boil the sliced carrots until tender.

Mix Yogurt Sauce

In a bowl, combine Greek yogurt, honey, cinnamon, and salt. Mix well.

Serve

Toss the cooked carrots in the yogurt mixture and serve warm.

Roast Garlic Reduction

Roast Garlic

Preheat the oven to 400°F. Cut the tops off the garlic bulbs, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft.

Make the Reduction

Squeeze the roasted garlic into a saucepan, add chicken broth and balsamic vinegar. Simmer until reduced by half. Add salt to taste.