Cooking

In a small bowl, combine the buttermilk and oats and let the mixture stand until the liquid is absorded, about 1/2 hour.

In another bowl, combine the flour baking powder, baking soda, salt and wheat germ.

In a large mixing bowl beat the butter and the sugar until the mixture is light. Beat in the honey and the egg.

n alternating batches, add the flour mixture and the oat mixture to the butter mixture, stirring to moisten the ingredients after each addition.

Divide the mixture between either 6 or 12 muffin tins. Bake the muffins in a preheated 400 degree oven for 25 to 30 minutes.

Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.

Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.

Preheat oven to 425°F.

Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.

Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.

Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.