Tuesday, July 10, 2012

New Recipe- Succulent Caribbean Pork Tenderloin

Here's a new family recipe that you've just got to try. Trust me, you're gonna LOVE it! I made for dinner the other night Caribbean Pork Tenderloin with sauteed Asparagus, Spinach Berry Garden Salad and Fruit Medley for desert. It was absolutely AMAZING, we totally devoured it!!

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

Serves 4

 Sauteed Asparagus:

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

Serves 4

 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

Serves 5

Fruit Medley:

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.

Serves 5

As always, let me know how you enjoy this meal when you make it.