Caribbean Pork Tenderloin:
1 plain pork tenderloin (the one I prepared was just over 2 lbs)
3 & 1/2 cups Baron's International Kitchen's Mild Caribbean Jerk Sauce Marinade
4 & 1/2 tablespoons Coco Reàl (Cream of Coconut typically used to make Pina Coladas)
3 & 1/2 tablespoons Caribbean Rum (I had Appleton Estate Jamaican Rum on hand but any dark Caribbean Rum will do)
1. Marinate the tenderloin for 1 hour in 2 & 1/2 cups of marinade (discard this marinade after use).
Preheat the grill to medium.
2. Grill pork tenderloin over medium heat until cooked (follow recommended cooking instructions on packaging)
3. Combine the remaining 1 cup marinade with the Coco Reàl and Caribbean Rum and simmer over medium low heat while continuously stirring until thick and syrupy. Remove from heat.
4. Slice the cooked tenderloin, spoon the syrupy sauce atop the tenderloin then brush to spread and coat
Garnish with fresh herbs. I used fresh mint from my garden. Serve
1 tablespoon olive oil
1 bunch asparagus trimmed
1. Preheat grill to medium
2. Brush asparagus with olive oil, place on the grill
3. Grill covered 4-6 minutes, or until tender. Turning occasionally. Serve
Spinach Berry Garden Salad:
5 cups baby spinach leaves
3/4 cup fresh red raspberries (can substitute fresh blackberries)
1/2 cup fresh blueberries
5 slices cooked bacon, crumbled
1/3 cup crumbled blue cheese (can substitute goat cheese)
3/4 cup balsamic vinaigrette
In a large serving bowl, combine the spinach, berries, bacon and cheese. Drizzle with the balsamic viniagrette then toss gently. You can season with freshly ground pepper (if desired) to taste. Serve
7 peeled and chopped kiwis
2 11-oz cans mandarin orange sections drained, reserve juice
1 cup pitted and halved fresh cherries
In a large serving bowl, combine the kiwi, orange sections and cherries. Drizzle with the reserved mandarin juice to taste. Toss and refrigerate. Serve chilled.