Frequently, my blog posts end up going in a completely different direction from what I had originally planned to write. This one is a case in point . . .

About a year ago, after 131 years of publication, the monthly magazine Ladies’ Home Journal came to an end. The LHJ website continues on as a division of divinecaroline.com but the magazine itself has become a quarterly special-interest publication available only on newsstands. Started in 1883, LHJ was the first American magazine to reach 1 million subscribers. That was in 1903. The magazine promoted a coherent vision of middle-class life centered on the home and taught women how to achieve that life. Its circulation grew to 6.8 million by 1968 but had fallen off to 3.2 million at the time of its demise. That was still a pretty decent circulation, but advertisers weren’t interested in spending their money on a magazine that wasn’t the leader in the women’s service category any longer with an aging readership not in the favored target demographic.

While all of the above is interesting (in a small way) you’re probably wondering why I am devoting space to LHJ history here. This blog is supposed to be about making good food at home. Let me explain. To give credit where it is due, I site the origin of the recipes I use. This pork tenderloin recipe was originally from LHJ. Since most of my readers are online, I like to give an online link back to the original source of the recipe. When I looked for the URL address for LHJ, I found out the magazine no longer existed in that form. Fortunately, their vast collection of recipes are still available and still wonderful.

. . . and I had planned to write about getting back to grilling!

Pork Tenderloin with Goat Cheese, Rosemary & Honey

Servings: 4-6  Prep Time: 35 minutes

Ingredients:

• 1 large clove garlic,minced
• 1/2 teaspoon ground coriander
• 1 teaspoon light brown sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 to 1 1/2 pounds pork tenderloin, silverskin removed
• 1 teaspoon chopped rosemary
• 3 ounces goat cheese, crumbled
• 2 tablespoons honey

Directions:

Combine the garlic, coriander, brown sugar, salt and pepper. Rub the spice mix all over the tenderloin and allow it to sit for 30 minutes.

Rub the spice mix onto the pork.

Grill the tenderloin over medium-high heat, turning occasionally, until an internal temperature of 130º is reached, about 18 to 20 minutes. Allow the pork to rest for 5 minutes. (The internal temperature will continue to rise to 145º.) Slice the meat and place it on a platter. Top the tenderloin with the goat cheese & rosemary, drizzle the honey over it all and serve.

Glad to be grilling good food again!

A great recipe from a historic source.  ~Linda

Servings: 4-6  Prep Time: 35 minutes

Ingredients:

• 1 large clove garlic,minced
• 1/2 teaspoon ground coriander
• 1 teaspoon light brown sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 pound pork tenderloin, silverskin removed
• 1 teaspoon chopped rosemary
• 3 ounces goat cheese, crumbled
• 2 tablespoons honey

Directions:

Combine the garlic, coriander, brown sugar, salt and pepper. Rub the spice mix all over the tenderloin and allow it to sit for 30 minutes. Grill the tenderloin over medium-high heat, turning occasionally, until an internal temperature of 130º is reached, about 18 to 20 minutes. Allow the pork to rest for 5 minutes. (The internal temperature will continue to rise to 145º.) Slice the meat and place it on a platter. Top the tenderloin with the goat cheese & rosemary, drizzle the honey over it all and serve.