Sur la table Jerk Pork Tenderloin with Serrano-Mango Glaze

Pork with Salsa & Kale SaladLast night for dinner I grilled pork tenderloins Caribbean Jerk style from a Sur la table* recipe. I served it with Mango Salsa and Kale salad with Berries. The pork was prepared the day before and marinated in Jerk Marinade overnight. You’ll need 2 one lb. trimmed pork tenderloins.

Jerk Marinade spicesJerk marinade:
1 bunch green onions, trimmed and roughly chopped
1 small yellow onion, peeled and roughly chopped
6 garlic cloves, peeled
2 tbsp. white vinegar
2 tbsp. soy sauce
3 tbsp. vegetable oil
1 tbsp. kosher salt
1/2 tsp. ground black pepper
1 tbsp. firmly packed light brown sugar
Jerk spices include 1/2 tsp. dried thyme, 1/4 tsp. cayenne pepper, 1 1/2 tbsp chopped fresh ginger, 1 tsp. allspice, 1/4 tsp. nutmeg, 1/4 tsp. cinnamon and 1 Serrano chili.

Pork in Jerk MarinadeTo prepare Jerk marinade combine the ingredients in a blender and process until smooth. Place pork tenderloins and marinade in a plastic bag in a shallow baking dish, place in the refrigerator and let pork marinate overnight, turning occasionally to coat all sides of the pork loin.

Pork Marinated 24 hrs.Before grilling remove excess marinade from pork tenderloins.

Grill Jerk PorkPlace pork on grill, turning with tongs to brown and get nice grill marks on all sides. Cover and cook until a meat thermometer registers 135 degrees.
Serano Mango Glaze

Serrano-Mango Glaze:
1 large ripe mango peeled and cut into 1 inch pieces
1 tbsp. sugar
1 tsp. Worcestershire sauce
1 1/2 tsp. soy sauce
1 tsp. vegetable oil
1 garlic clove, peeled and minced
1 Serrano chili, trimmed, seeded and minced
Place mango, sugar, Worcestershire sauce and soy sauce in a blender and puree until smooth. Heat oil in a small saucepan over medium heat. Add garlic and Serrano chili and cook, stirring constantly until garlic is fragrant, about 30 sec. to 1 minute. Remove from heat, salt and pepper to taste. Set aside and reserve half  of the glaze to brush the tenderloins and half to serve with the meal.

Brush Pork with GlazeBrush the tenderloins with the glaze during the last 3 – 4 minutes of grilling being careful not to let the glaze burn.

Jerk Pork Tenderloin

Transfer tenderloins to a cutting board with a well and tent with foil to keep warm. Allow tenderloins to rest for at least 5-10 minutes.

This is a delicious way to prepare pork and the salads make delicious accompaniment. It’s half a world away from traditional Greek cuisine, but try it. You’ll enjoy it. It has an intense sweet and spicy flavor.

*Disclosure: I am employed by Sur la table. I work as an Assistant in their Cooking School. I love my job. I get to work with great Executive Chefs and am exposed to recipes I might normally be reluctant to try. Their Warm and Breezy Caribbean Cooking class introduced me to this Jerk recipe and cooking with chili peppers for the first time.

Delmonico steak dinner for two

Yianni and I had a delicious dinner for two last night. We grilled a Delmonico steak seasoned with garlic pepper. It’s easy to make a seemingly ordinary week night dinner more special. Take some time when you set your table. Use cloth napkins. Open a nice bottle of wine.

We also grilled zucchini. Just brush the zucchini with good olive oil and season with garlic pepper and salt, then put it on the grill with the steak. I dressed a bowl of quartered tomatoes with organic extra virgin olive oil, salt and pepper. All of the tomatoes were fresh from my garden and picked that day. Be sure to dip into the olive oil with a chunk of crusty multi-grain bread fresh from your favorite bakery.

Here’s a photo slideshow of our Delmonico steak dinner for two.

What do you do to make dinner special for your special someone?

Peter’s Porkchops

I’m a food blogger. I’m American, living in a Detroit suburb, but I blog mostly about Greek food.

Here’s a question for my fellow food bloggers: Have you ever found a blog that does what you aspire to do, but better than you’ve ever imagined? This year I found one. My online friend Peter Minakis from Toronto is the genius behind His blog is so inspiring. The recipes, photos, history and travel, everything is done in impeccably good taste. I’ve mentioned him before in a previous post. I don’t want to sound like some cyber sycophant. You don’t believe me? Visit his site yourself. You’ll see.

So when I was looking for a new pork chop recipe, Kalofagas was the first place I visited. I found Peter’s Pork Chops with Honey Mustard Glaze. Easy and delicious!

I served them with steamed cauliflower and an avocado tomato salad with lemon mustard vinaigrette and blue cheese.

I used dried and fresh oregano from my garden.

Try Peter’s pork chop recipe and let me know what you think. I guarantee you’ll love them!

A Happy Father’s Day – 2011

We had a wonderful Father’s Day. The weather was perfect and everyone had a great time. My last few posts have been about family occasions. I guess that is because, for me, family and good food always go together. I like little glimpses into people’s happy lives and I hope you enjoy mine too.

The menu was grilled pork loin and several summer salads, including my “infamous” potato salad and fruit salad. I also tried a brand new recipe for a salad with arugula and fennel.

In my last post I told you about the nice package I received from the T. Marzetti Company. I decided to try their Arugula Pomegranate Salad recipe with their Simply Dressed Pomegranate Salad Dressing for our Father’s Day BBQ. I substituted dried cranberries for the pomegranate seeds. I skipped the goat cheese part and just served it as a tossed salad, family style. It turned out great and everyone loved it.

The grilled pork loin was in a garlic rosemary marinade for about 4 hours. I substituted Thai fish sauce for the oyster sauce and dried chili powder for the chipotle chile sauce. It was delicious.

My grandson, Benjamin, loved the pork and managed to chew it with all of his five teeth while repeating “Yiayia”. Quite a feat for a 16 month old! It was a great day. Hope yours was too. To all the Dad’s and Granddad’s out there, Happy Father’s Day!