I'm back! I think I have my life back and organized since having to be out of the house for 10 days. No internet was tough but my smartphone helped me to keep in touch. Here is a wonderful recipe for you to try. I like collards with it to add a little tartness to the dish. A hint: if you have a pressure cooker, use it for cooking collards. It keeps the smell down and cooks the collards perfect.
Enjoy friends! :-)
Jerk Pork Tenderloin with Pineapple-Plum Relish
Jerk seasoning is characteristically sweet and spicy. Habanero peppers crank up the heat; if you prefer, use a milder pepper, such as jalapeño. The sweet-tartness of the relish complements the spicy flavors.
Ingredients
PORK:
1 1/2 cups chopped green onions
1/4 cup red wine vinegar
3 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
1 teaspoon salt
1 teaspoon ground allspice
3/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
2 garlic cloves peeled
1 habanero pepper
2 (1-pound) pork tenderloins trimmed
Cooking spray
RELISH:
2 cups finely chopped pineapple
3/4 cup finely chopped ripe plum (about 3 medium)
2 tablespoons chopped fresh mint
1 tablespoon cider vinegar
1 tablespoon honey
2 teaspoons grated peeled fresh ginger
1 teaspoon low-sodium soy sauce
Instructions
To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag. Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
Prepare grill.
Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155° or until desired degree of doneness. Let pork stand 10 minutes. Slice pork into 1/2-inch-thick slices.
To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork.
Yields: 8 Servings
David Bonom, Cooking Light, JUNE 2007
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