Caribbean Pork Tenderloin

I’m always looking for new ideas for pork tenderloins. They are quick and easy to cook, lean, and adapt very well to any flavor profiles you throw at them. I thought this fun twist using flavors inspired by the Caribbean Islands would be perfect for the summertime, and I was right!

A few months ago, during my last “stock-up” trip to Trader Joe’s, I picked up a couple of jars of their Mango-Ginger Chutney to keep in the pantry. I used a jar or that as a base for my glaze – then added fresh lime juice and zest, brown sugar, and a splash of rum to add some extra flavor and flair.

An extra punch of flavor also comes from the use of Jerk seasoning, which is used to season the pork before grilling. During the last few minutes on the grill, the tenderloins are brushed with the glaze then sliced and served with some alongside as well.

The flavors are fresh and wonderful, yet super simple and perfect for a weeknight meal. Another one for the recipe box, for sure!

Source: adapted from Grill Grrrl

Tri-Color ColeslawColeslaw is one of those things that is a “must-have” for a summer cookout buffet. Not only is it a great light and refreshing side dish, but it’s also a great addition to things – like barbecue sandwiches, burgers, or even tacos.

This recipe couldn’t be any more simple. I toss shredded red and green cabbage and carrots with a tangy dressing that comes together as quickly as it takes to combine everything. Let it sit for an hour to let the flavors mingle and you’ve got yourself a great slaw worthy of any summertime soiree.

It’s also a great base to add different flavor profiles. Sometimes I like to add a little chopped cilantro and chipotle, or sesame oil, peanuts, chopped cilantro and a bit of fish sauce for a Thai twist. The possibilities are endless, but this easy recipe is definitely the place to start!

Citrus-Apple Butter Glazed Shrimp

As I’ve mentioned before, in the summertime here on the Eastern Shore shrimp are often cheaper than chicken or pork. So, we like to make the most of them in the months that we can get them fresh. Needless to say I’m always looking for a new spin on them to try out in my kitchen.

So when I came across this recipe from Musselman’s for a citrusy spin on an almost-barbecue sauce, I couldn’t wait to try it. Super simple…apple butter, along with some freshly squeezed juice. I used lemon and orange, but lime would also be a great addition. I also added a little bit of garlic and red pepper flakes for a little extra kick.

Shrimp are skewered, then a quick cook and basting with the sauce on the grill – and dinner is done! The flavor of the sauce is great, and it has just enough sugar to lightly caramelize the edges of the shrimp – without drying it out, which is key. I’m thinking that bacon wrapped around the shrimp might also be a nice addition…

Definitely a keeper for those days I come home from the beach or boat super tired, and need something easy. Have a great weekend everyone!

Source: adapted from Musselman’s

Disclaimer: I received a grilling package from Musselman’s for my review. As always, all opinions are my own.

 

Homemade Funfetti Cupcakes

Who doesn’t love Funfetti cupcakes? They’ve long been one of my favorites, and my boneheaded self bought the boxed version for far too long – unable to unlock the mystery of the Funfettiness. Turns out it’s just sprinkles. Or Jimmies. Or whatever you call them in your neck of the woods.

So I used my favorite vanilla cupcake recipe, mixed in a handful of multi-colored sprinkles, and baked. Voila! I had homemade Funfetti cupcakes. I’ve made them as the base for several batches of birthday cupcakes now – and everyone always loves them.

They are colorful and delicious, and it’s always a comfort to know exactly what’s going into them -versus the boxed stuff, with an ingredient list a mile long and ingredients you can’t even pronounce. Make these for your next celebration (or just because!), you’re guaranteed to have smiles all around.

Source: adapted from Confections of a Foodie Bride