Recipes from the November/December 2012 Issue of EatingWell (Slide 43)

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Ancho-Honey Pork Tenderloin with Cheese Grits

In this recipe, roast pork tenderloin is glazed with honey, lime, soy and ancho chile powder and served on top of cheese grits. Ancho chile powder, made from dried poblano peppers, has a mild heat and adds a rich, subtly smoky flavor. Serve with sauteed kale with slivered garlic.

Recipe: Ancho-Honey Pork Tenderloin with Cheese Grits

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Cranberry Meringue Pie

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Ancho-Honey Pork Tenderloin…

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