1 boneless pork loin roast (about 2-1/2lbs), 1/4 cup honey, 2 tbsp Dijon style mustard, 2 tbsp crushed mixed peppercorns, 1/2 tsp thyme (crushed), 1/2 tsp salt

honey cranberry relish garnish: fresh thyme & cranberries

Carefully score roast 1/2" deep all the way around taking care NOT to cut the string holding the roast together. Combine all remaining ingredients, mix well. Spoon or brush 2/3 of the honey mixture over pork to coat. Place meat on a roasting rack in a baking pan.

Roast at 300 degrees F for 1 hour, brush with remaining honey mixture and cook about 45 minutes or until a thermometer inserted into the thickest part registers 170 degrees. Cool 10 minutes before slicing. Garnish with fresh thyme and cranberries. Serve with honey relish.

(makes 8 servings)

Coarsely chop 1 package (12 oz) fresh or frozen whole cranberries and 1 medium orange in a food processor or by hand. Stir in 3/4 cup honey. Bring to a boil over medium-high heat and cook 3-4 minutes. Cool.

Tips: Line baking pan with aluminum foil for easy clean up. Orange blossom honey adds exceptional flavor to the relish.

1/4 cup honey, 2 tbsp minced onion, 1/4 cup butter or margarine, 1/2 tsp crushed thyme, salt & pepper to taste

Combine all ingredients in a small saucepan and bring to a boil, cook 2 minutes.

Toss with vegetables of choice such as peas, zucchini, spinach, broccoli, green beans, etc. Serve over couscous as a vegetarian entree or alone as a side dish.

(makes about 2/3 cups)

1/2 cup milk, 1/4 cup honey, 1 beaten egg, 2-1/2 cups buttermilk baking mix

In a medium bowl, combine milk, honey and beaten egg. Mix well. Add baking mix and stir until moist. Spoon into greased muffin tins. Bake at 400 degrees F for 18-20 minutes.

(makes 10-12 muffins)