Jerk Pork Tenderloin with Pineapple Salsa
Pork tenderloin is leaner than skin-on chicken and delicious in the spicy, smoky recipe here. Capsaicin, the chemical that makes chiles taste hot, can help boost metabolism; for extra fire, add the chile seeds to the marinade.
- 1/4 cup canola oil
- 2 scallions, thickly sliced
- 2 garlic cloves, smashed
- 2 Scotch bonnet or habanero chiles, stemmed and seeded
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon light brown sugar
- 2 teaspoons ground allspice
- 1 teaspoon freshly ground black pepper
- 1 teaspoon thyme leaves
- 1/4 teaspoon freshly grated nutmeg
- One 1-inch piece of fresh ginger
- 2 pork tenderloins (14 ounces each)
In a blender, combine 3 tablespoons of the oil with the scallions, garlic, chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme, nutmeg and ginger. Puree until smooth. Transfer the marinade to a resealable plastic bag. Add the pork tenderloins, turning to coat. Seal the bag, pressing out the air, and refrigerate for 4 to 8 hours.
Light a grill or preheat a grill pan. Remove the pork from the marinade. Brush with the remaining 1 tablespoon of oil and season generously with salt. Grill the pork over moderately low heat, turning occasionally, until an instant-read thermometer reaches 135 when inserted in the center of the meat, about 20 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve with the salsa.
- 2 tablespoons finely chopped red onion
- 1 tablespoon freshly squeezed lime juice
- 1 1/4 pounds peeled pineapple, cut into 1/2-inch dice (3 cups)
- 2 tablespoons fresh pineapple juice, squeezed from the rind
- 5 ounces jicama, peeled and cut into 1/4-inch dice (1 cup)
- 3 tablespoons finely chopped cilantro
- 1 tablespoon light brown sugar
- 1 jalapeño—stemmed, seeded and finely chopped
- 1 scallion, thinly sliced
In a bowl, combine the red onion with the lime juice and let stand for 10 minutes. Add the pineapple, pineapple juice, jicama, cilantro, brown sugar, jalapeno and scallion to the bowl and toss. Serve with the jerk pork tenderloin.
Make ahead of time… The pineapple-jicama salsa can be refrigerated overnight. Bring to room temperature before serving.
Roasted Vegetable Medley
- 2 tablespoons extra virgin olive oil, divided
- 1 large yam, peeled and cut into 1 inch pieces
- 1 large parsnip, peeled and cut into 1 inch pieces
- 1 cup baby carrots
- 1 zucchini, cut into 1 inch slices
- 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
- 1/2 cup roasted red peppers, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Tip: Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Guinness Cream Soda
- 6 ounces Domaine de Canton ginger liqueur, chilled
- 6 ounces vanilla liqueur, chilled
- 3 (12-ounce) bottles club soda, chilled
- 3 (14.9-ounce) cans Guinness Draught, chilled
The classic, nonalcoholic version of a cream soda contains club soda, cream, and usually vanilla syrup. Our boozy version uses vanilla and ginger liqueurs instead of syrup and the creamy froth of Guinness stout instead of cream to take this drink from soda fountain to bar top.
If you’re bringing this drink to a tailgate or party, mix the ginger and vanilla liqueurs together and keep chilled. Add the cold club soda and beer when ready to serve.
Place the ginger and vanilla liqueurs in a (6-cup) pitcher and stir to combine. Add the club soda and stir gently to combine. To serve, fill a chilled pint glass halfway with the club soda mixture. Holding a spoon over the glass, slowly pour the Guinness over the back of the spoon until the glass is full. Stir gently if desired and serve immediately.