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Category Archives: Caribbean Flavor

Grilled Pork Tenderloin with Coconut Milk

September 28, 2015

Okay, maybe a few more warm weather recipes.. although one can make this in the oven, under the broiler. The flavors are yummy with coconut milk, cilantro and lime! I served it with a summer salsa but go ahead and use whichever fruit is in season… I still see mangos and nectarines in the store…get them while they last!

  • One 1½ pound pork tenderloin, cleaned
  • ½ cup coconut milk
  • 1 cup fresh coconut, cut into pieces
  • ½ cup fresh cilantro, chopped
  • 1 inch fresh ginger, chopped
  • 2 garlic cloves, chopped
  • 1 jalapeno, deseeded and chopped
  • Juice of one lime
  • Zest of one lime
  • 2 teaspoons salt

Transfer all the ingredients to a blender and blend till a smooth sauce is formed. Place the tenderloin and the marinade in a zip lock and marinate for 2 to 3 hours.

Take out of the marinade and pat dry with some paper towels. Pour the marinade in a saucepan and bring to a boil and keep aside. Grill or cook the tenderloin till it reaches an internal temperature of 145. Let it rest for a good 15 minutes, covered with aluminum foil.

Nectarine and Mango Salsa

  • 1 nectarine, chopped
  • 1 mango, chopped
  • 1 pepper (any color), chopped
  • 1 jalapeno, minced
  • Juice of one lime
  • ½ cup cilantro, chopped
  • 1 to 2 teaspoon salt

Mix all the ingredients in a serving bowl. Check for seasonings and serve on top of the sliced tenderloin.

Pork Stew with Orange Jerk Sauce

April 29, 2012

Orange Jerk Pork Stew This stew is absolutely delicious. I made my own Jerk sauce and decided to do a stew instead of the normal grilled Jerk chicken. I bought some lovely pork shoulder and got to work. I met a lovely Jamaican family last month and I asked them how what all they add to their Jerk sauce. They gave me the ingredients and I decided to give it a try. I didn’t make it super spicy as I am the only one who enjoys that.

I used orange juice and chicken broth for the liquid – which gave the stew amazing flavor. I decided to serve it with creamy polenta and a huge green salad… yum!
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