Honey Lime Pork Roast

I have been in love with the new flavor combination of honey and lime. It's tart and sweet and tastes delicious on every meat type I have tried so far (beef, chicken and now pork).

In my usual shopping splurges I bought a pork roast thinking I haven't served that in awhile in my home. But as it sat in my fridge for 2 days, I didn't have a plan for it yet until I saw that I had two limes left in the BACK of my fridge. Inspiration struck and, as usual, I'm oh so glad I followed it.

I love the sweet crust this loin produced from the honey and the slight bursts of heat from the jalapeno. Yum!

Enjoy this tangy, fresh and savory recipe.

Honey Lime Pork Roast                       Serves 5-6

Juice of two limes

1/4 cup butter, melted

1/4 cup honey
1 teaspoon dry mustard
1 teaspoon coarsely ground pepper
2 teaspoons salt
2 teaspoons ground cumin
1/4 teaspoon ground red pepper
3-4 fresh garlic, finely chopped
2 jalapenos, seeded and chopped
2 lb pork roast, or tri tip roast

1. Combine all marinade ingredients in a resealable Ziplock bag, squeeze bag slightly to mix. Place roast on a cutting board and cut 2-3 deep slashes into the meat, move roast into the marinade bag; seal tightly. Refrigerate for 8 hours or overnight.

2. Pre-heat oven to 350°F. Line a 13x9 roasting pan with aluminum foil. Place a roasting rack at the bottom, generously sprayed with non-stick stray if desired. Remove roast from marinade, place on the rack. Scoop out a few garlic chunks and jalapenos, push into the slashes made earlier. 

3. Bake for 25-35 minutes per pound of roast, or until meat thermometer reaches 160°F. Let stand 10 minutes under a foil tent to keep in the heat.

4. Serve, sliced on the diagonal with steamed vegetables and quinoa or rice.

Calories calculated using Sparkrecipes Calculator: 328 calories per serving

Coconut Rice

If you are looking for a simple and filling rice and bean mixture, this dish certianly fills that want.

I was playing around with flavors tonight and after one bite, I didn't want anything else I made for dinner. My side dish became my main dish!

The coconut is subtle for those who cringe at the flavor being too strong. The basmati rice and red beans are a perfect compliment in texture. Sprinkle with a little pepper before serving and you are set.

Coconut Rice

1 tbl butter
2 garlic cloves, minced

2 jalapenos, minced (ribs and seeds removed for less heat)

1/4 teaspoon dried thyme

1/4 tsp celery salt

Coarse salt (optional)

3/4 cup canned coconut milk

1 can red kidney beans, drained

1 cup Basmati rice

2 scallions, cut
Black Pepper (optional)

1. In a medium saucepan, melt butter; add garlic, jalapeno, thyme, celery salt and 1 teaspoon salt. Cook until aromatic, about 30 seconds.

2. Add coconut milk and 1 1/2 cups water- bring to a boil. Stir in kidney beans and rice. Cover; reduce heat, and simmer until rice is tender, about 20 minutes.

3. Remove from heat; stir in scallions. Let sit, covered, until water is absorbed, 10 minutes.

4. Enjoy! Try as a side dish, with Coconut, Curry, and Lime Chicken.

Coconut, Curry, and Lime Whole Chicken

Coconut, Curry, and Lime Whole Chicken


1 whole chicken, 3-5 lbs (with skin)
1 can coconut milk
2 tsp curry powder
1 tsp cumin
3 tsp salt
2 jalapenos, cut lengthwise
1 large garlic clove, finely minced
4 key limes
1/2 large yellow onion, cut into wedges

1. Optional: The night before, remove any internal organs from your chicken, and place in a small deep pot; cover with water. Put on the lid and refrigerate until the next day. I always do this step as it ensures a moist and delicious chicken every time.

2. Take chicken and place in a deep bowl, cut deep slits into chicken breast and thighs. Rub 2 tsp salt under the chickens skin and on the breast meat. Pour coconut milk over the whole chicken and cover bowl with plastic wrap. Place in refrigerator until 2 hours before dinner.

3. Preheat the oven to 375F. Lay out your roasting pan. Place coconut covered chicken in roasting pan (breast side up or down-does not matter), discard left over coconut milk. Combine curry and cumin, sprinkle evenly all over chicken. Spread salt and place jalapenos inside the chickens cavity.

4. Squeeze the juice of limes over the chicken and place in the bottom of your roasting pan. Sprinkle garlic over the top, pushing some pieces into the cut slits of the chicken meat. Scatter onion and other jalapeno in the pan, around the chicken. Pour a little bit of water (about 1/2 cup) in the bottom of the pan. Cover with foil.

5. Roast chicken for 1 hour, remove foil and roast another 30-45 mins or until golden brown and meat thermometer registers 180F in the chicken's thigh.

6. Enjoy! Serve with Coconut Rice, garnished with roasted jalapenos.

Calories calculated using Sparkrecipes calculator: 162.8 calories per serving

Jalapeno Eggrolls

You ever shop through the market and look around, when something stops you and says "I'm interesting! Make me something yummy!"

Or, is that just me?

Don't judge, it's been working for me :)

The other day I saw jalapenos on sale. They were in season and I got about 20 for $2.00! Yeah!

Yesterday I made amazing jalapeno honey spareribs.

Tonight, I was craving jalapeno poppers, but was interested in how I could play with the idea and my other market impulse buy, egg roll wrappers....

Thus, the Jalapeno Egg roll was born!

Attention! If you are dieting, these babies are high in the caloric snack world. I ate four as a dinner substitute and was completely satisfied.

I'm not saying you SHOULD eat all of these by yourself, but it is kind of hard to stop. So maybe save this appetizer when there are more people around to share them with.


Jalapeno Egg Rolls                                Makes 8 rolls

8oz Cream Cheese
6 jalapenos, seeded and diced
1 tsp garlic paste
1 tsp ginger paste
1 tbl cumin

8 Egg roll wrappers
sesame oil

1. Pre-heat oven to 400F or deep fryer ready (I don't fry foods, but an egg roll classic way to fry is to get the oil temperature to 375F). Mix all filling ingredients together until creamy.

2. Lay wrapper in a diamond shape, with a point towards you. Fill with 1-2 tablespoons of filling.

Fold and roll up in the shape of an egg roll, place on a baking sheet. Brush with oil (skip the oil if frying these). Never stack your egg rolls before or after you cook them or the filling will seep out.

3. Bake for 15mins or until brown.

4. Enjoy!

Calories Calculated by SparkRecipes Calculator: 107 calories per serving