Today’s episode focuses on culinary travel. From a gourmet restaurant in the Galápagos to a simple Sicilian pasta topped with crisp, citrusy breadcrumbs to world-class dining in Lima, my guest is food and travel writer Carolyn O’Neil, MS, RDN. Carolyn and I first met in 1987 when she hired me as a producer for CNN’s weekend show, On the Menu. We’ve remained friends for decades, and I love following her adventures as she explores food around the world.
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Carolyn O’Neil is a registered dietitian nutritionist based in Atlanta, Georgia, who treats the world as her home. After a 20-year career at CNN—where she launched and led the network’s coverage of food, nutrition, and cuisine—Carolyn now writes about food and travel. She contributes to publications including Atlanta Homes & Lifestyles and Food & Wine and has authored two cookbooks: The Dish on Eating Healthy and Being Fabulous and The Slim Down South Cookbook, produced with Southern Living. Carolyn also appears on television as the Lady of the Refrigerator on Alton Brown’s Good Eats: The Return.
“A food tour puts you with likeminded people who are just as excited as you are to discover new tastes and flavors.”
– Carolyn O’Neil, MS, RDN
Honey-Grilled Pork Tenderloin
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Ingredients
- Two 1-pound pork tenderloins
- ¼ cup lite soy sauce
- ½ teaspoon ground ginger
- 5 garlic cloves minced
- 2 tablespoon brown sugar
- 3 tablespoon honey
- 2 teaspoon dark sesame oil
- Garnish: fresh cilantro
Method
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Trim silver skin from the tenderloins, leaving a thin layer of fat. Butterfly each tenderloin by making a lengthwise cut down the center, stopping about ¼ inch from the opposite edge so it opens flat without separating completely.
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In a shallow dish or a zip-top bag, combine the soy sauce, ground ginger, and minced garlic. Add the pork and turn to coat. Cover or seal and refrigerate for about 3 hours, turning occasionally to redistribute the marinade.
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Preheat the grill to medium-high (about 350–400°F). In a small bowl, mix the brown sugar, honey, and dark sesame oil to make the basting glaze.
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Grill the tenderloins with the lid closed for about 15 minutes, turning occasionally and basting with the honey mixture, until an instant-read thermometer inserted into the thickest part registers 145°F. Let rest briefly, then slice and garnish with fresh cilantro.
Nutrition
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Slim Down South Cookbook
Show highlights
- How Carolyn discovered a passion for culinary travel and what draws her to food-focused trips.
- Memorable sights, sounds, and flavors from Greece and Italy.
- The benefits of taking organized food tours to explore local cuisine safely and efficiently.
- Why Carolyn often seeks “off the radar” locales rather than crowded tourist spots.
- How toasted breadcrumbs add texture and bright flavor to pasta dishes.
- Practical lessons from other cultures on reducing food waste—simple ideas such as using Parmesan rinds for broths.
- Highlights of South American cuisine, including restaurants in Lima and the work of notable chefs.
- The value of exposing children to a variety of foods and cultures and how it can broaden their tastes and curiosity.
- Carolyn’s observations on food trends in Vietnam, China, and Korea.
- Tips for getting off the beaten path during culinary travel.
- Southern food trends that celebrate agricultural diversity and seasonal produce.
- An easy weeknight dinner from Carolyn’s cookbook: Honey-Grilled Pork Tenderloin with a soy-ginger-garlic marinade, brown sugar, honey, and sesame oil.
- Carolyn’s trip to the Galápagos, where chefs face strict import rules and limited local ingredients; she stayed at Pikaia Lodge during her visit.
- Highlights from Liz and Carolyn’s most memorable culinary trips—expect a few surprising stories.
- A quick favorite gadget: Carolyn recommends a simple lemon juicer as an inexpensive, useful tool.
Contact and resources
Questions or feedback? Email: [email protected]
- The Parents On Demand Network
- Super Healthy Kids
Find Carolyn on social media: Instagram, Facebook, and YouTube. Her site: The Happy, Healthy Kitchen Blog by Carolyn O’Neil.
Restaurant and travel mentions include Central in Lima and Pikaia Lodge in the Galápagos, referenced during the episode.
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For more Liz’s Healthy Table episodes, see recent shows featured on the podcast page.