Honey and Orange Marmalade

Honey and Orange Marmalade
2 cups honey
Flesh and peel of four clementines (you can also use oranges)

You want to make your clementines/oranges soggy. Completely submerge the whole fruit in simmering water, and let them cook for about one hour. If needed, you can set another pot on top to make sure the oranges are staying fully underwater. While your oranges cook, start your pork loin. (See recipe below.) Cool the clementines after cooking until they are comfortable to touch.

Quarter your clementines. With each quartered piece, remove as much of the fruit from the peel as you can, and reserve the peel for later.

Bring the 2 cups honey to a simmer in a sauce pan. It will happen quickly, and there will be bubbles, so use a larger pan than you think you need to avoid it bubbling over.

While the honey is heating, chop up your clementine pulp. It can be a loose, chunky chop. Add your pulp to the pot of honey and stir.

Julienned the rind of the clementines and add to the honey pot. Cook on low heat for about 15 minutes, stirring. Keep watch on the pot. When bubbles are large and in the middle of the pot, it’s ready.

Quick tip from Bonnie: You can check the consistency with a spoon to ensure it’s at the thickness you want. Dip a spoon into the liquid, be sure to let it cool for a moment before you touch it. Take your finger and swipe it along the back side of the spoon. If the line above where you swiped your finger through stays still on the spoon, you know it’s sticky and good to go. If after you run your finger across it, the liquid immediately drips down the spoon, you know you’ll want to cook it a bit longer.

Allow to cool if just making for a marmalade. If using as a glaze, continue to the recipe below.

Pork Loin
1 ½ bone-in pound pork loin
Olive oil (for the cast iron)

Tie your pork to make it the same thickness all over and help it cook evenly.

For large pieces of meat with a big fat cap, start the cooking process in a cast iron skillet over medium heat. Also roast the fat-side in the pan first. Turn the meat to sear each side. (About 145 degrees if you’re checking with a meat thermometer.)

Put the pork in the oven at 350 degrees F. Start checking your meat after 20-25 minutes, and watch for your desired doneness. Chef Bonnie recommends cooking to medium.

Pork Mustard Honey Glaze
To use your marmalade as a glaze, add:
2 Tablespoons of whole grain mustard (or two heaping spoonfuls)
1 teaspoon rosemary, minced
Salt

Finely mince your rosemary and add it and the mustard to the marmalade while it’s hot, stir together. Add salt to taste.

To finish: Let your pork loin rest for at least 10 minutes to retain the moisture. After it’s rested, carve your meat. Bonnie recommends one bone chop per person. Plate your pork, and drizzle your glaze directly on top of the meat.

Watch the In the Kitchen video for how it's made!