Magnolia House Honey

From Nature's table to your own, pure goodness!

Grilled Honey-Glazed Pork Tenderloin with Onions


  • 1/2 cup - Buckwheat honey
  • 1/4 cup - extra-virgin olive oil
  • 1/4 cup - cider vinegar
  • 1 Tablespoon - minced garlic
  • 2 teaspoons - Herbes De Provence seasoning mixture
  • 1 teaspoon - salt
  • 1/2 teaspoon - pepper
  • 2 lbs. - pork tenderloin
  • 3 medium - onions


Combine honey, oil, vinegar, garlic, herbs, salt and pepper in a shallow pan. Add pork and turn to coat it well. Cover and refrigerate 2 to 4 hours. Turn pork occasionally. Remove pan from refrigerator 30 minutes before grilling. Prepare grill for a medium-hot fire with an indirect heat area. Slice onions in rounds 1/2 to 3/4-inch thick. Remove pork from marinade and boil marinade 1 minute. Taste and add more salt if needed. Grill pork over indirect heat, covered, until the middle is about 145°F, 25 to 30 minutes. Brush pork generously with the marinade; turn every 10 minutes to evenly cook. Put onions over direct heat and brush with marinade. Turn frequently, brushing with marinade, until well marked and soft, 8 to 12 minutes. Move onions off direct heat to finish cooking. Let pork rest 5 minutes before slicing into 3/4-inch thick slices. Serve with grilled onions.

  • 2/3 cup butter
  • 1-1/2 cups Orange Blossom Honey
  • 3 eggs
  • 1 tablespoon grated orange peel
  • 2-1/2 cups cake flour
  • 1 package (3 ounces) orange gelatin
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup orange juice
  • 1/3 cup 2% milk
  • 1 cup of sour cream
  • 1/2 cup Orange blossom Honey


  1. In a large bowl, cream butter and honeyr until light . Add eggs, one at a time, beating well after each addition. Beat in orange peel. Combine the flour, gelatin, baking powder and salt; add to creamed mixture alternately with orange juice and milk, beating well after each addition.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a bowl, beat sour cream and honey until well blended, spoon it on top of cake slices or (cupcakes) you can add some extra orange rind on top..

Pumpkin Honey Bread



    1. 1 cup - honey
    2. 1/2 cup - butter or margarine, softened
    3. 1 can (16 oz.) - solid-pack pumpkin
    4. 4 - eggs
    5. 4 cups - flour
    6. 4 teaspoons - baking powder
    7. 2 teaspoons - ground cinnamon
    8. 2 teaspoons - ground ginger
    9. 1 teaspoon - baking soda
    10. 1 teaspoon - salt
    11. 1 teaspoon - ground nutmeg


In large bowl, cream honey with butter until light and fluffy. Stir in pumpkin. Beat in eggs, one at a time, until thoroughly incorporated. Sift together remaining ingredients. Stir into pumpkin mixture. Divide batter equally between two well-greased 9 x5 x 3-inch loaf pans. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Let loaves cool in pans for 10 minutes; invert pans to remove loaves and allow to finish cooling on racks.

Baby Back Ribs with Chipotle Honey Barbecue Sauce


  • For sauce:
  • 1 cup - honey
  • 1 cup - ketchup
  • ½ cup - apple cider vinegar
  • 2 tablespoons - reduced-sodium soy sauce or tamari
  • 2 - canned chipotle chiles in adobo sauce, stems trimmed, chopped
  • 2 tablespoons - adobo sauce, (from the can of chiles)
  • 2 teaspoons - chili powder
  • 1 teaspoon - ground cumin
  • 1 teaspoon - fresh garlic, grated
  • 1 teaspoon - coarse salt
  • For ribs:
  • 2 racks - baby back ribs (about 2½ pounds each), each rack halved
  • coarse salt
  • freshly ground black pepper


To make the sauce, place the honey, ketchup, vinegar, soy sauce, chipotles, adobo sauce, chili powder, cumin, garlic, and salt in a small saucepan. Heat on medium-low heat until simmering. Cook, uncovered, for 5 minutes. Let cool.

Season the ribs on both sides with a sprinkling of salt and a grinding of black pepper and rub in. Place the ribs in a 2-gallon, resealable plastic food storage bag and add the cooled sauce. Refrigerate for 4 to 24 hours, turning the bag occasionally.

When ready to cook the ribs, preheat the oven to 350°F. Line a large roasting pan or a rimmed sheet pan with aluminum foil for easy cleanup. Fit a rack in the pan and place the ribs on the rack. Pour the sauce into a saucepan and gently heat over medium heat for 5 minutes. Brush the ribs with the sauce.

Roast the ribs for 1½ to 2 hours, basting lightly and turning every 20 minutes, until the meat begins to pull away from the bones. The ribs can be made ahead and left to stand for up to 2 hours either in a cool kitchen or in the refrigerator.

Preheat the broiler on high. Brush the ribs lightly with the sauce and broil for about 2 minutes, or until browned and bubbly. Cut between the ribs and pile them on a platter. Heat the leftover sauce to a gentle boil and simmer for 3 minutes before serving with the ribs.