Category Archives: Caribbean Flavor
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.
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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