Caribbean Pork Tenderloin

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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!

Caribbean Pork Tenderloin

2 (1 lb) pork tenderloins
2 Tbsp olive oil

For the Jerk Seasoning:
2 tsp kosher salt
1 tsp fresh ground black pepper
1/2 tsp ground cumin
1/2 tsp chipotle powder
1/2 tsp cinnamon
1/4 tsp ground allspice
1/8 tsp ground cloves

For the Mango-Ginger Glaze:
1 cup mango ginger chutney
1 Tbsp butter
2 Tbsp dark rum
juice and zest from 2 limes
2 Tbsp brown sugar (light or dark)

Combine the seasoning ingredients. Apply a light coating of olive oil to pork tenderloins. Apply the rub generously on the pork using the entire mixture.

Meanwhile, start working on your glaze. In a sauce pan, combine all ingredients and let simmer on low for 10 minutes. Divide the glaze evenly among two bowls- one to use as a glaze for grilling and the other to serve with the pork at dinner.

Preheat your grill to medium-high (400 degrees), creating an direct and indirect cooking zone. Cook the pork tenderloin on indirect heat for 6 minutes per side, for a total of 12 minutes. Coat with with the glaze on both sides before the final sear. Sear the pork on each side for 4 minutes or until it registers 145 degrees. Pull off the grill and tent under foil for 10 minutes.

Serve with reserved sauce on the side.

Source: adapted from Grill Grrrl

Blueberry-Chipotle Barbecue Sauce

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Blueberry-Chipotle Barbecue Sauce

For me, summer is here officially. There’s nothing that we love more than firing up the grill and enjoying dinner sitting at the picnic table in the backyard. Homemade BBQ sauce is one of those things that some people insist on cooking down for hours upon hours, so if you’re looking for that…keep looking. But if you’re looking for a super quick sauce that takes just a few minutes, that will be the star of any summer cookout or potluck this summer- look no further!

Naturipe had contacted me about participating in the Very Berry Month Of May celebration on their site. A chance to make something with berries? I’m always down for that! I chose blueberries, and ended up using them to create this awesome barbecue sauce. Blueberries are cooked down with a bit of honey and water, then quickly pureed. It’s then combined with basic ingredients to form an absolutely delicious sauce that’s great brushed on pork, chicken, or beef.

I love the purple-tint that the sauce has too – it really screams “BLUEBERRY!”. And it’s definitely there in the flavor as well. A bright fruitiness and change of pace from the traditional barbecue sauces I usually go for.

Naturipe has been kind enough to host a giveaway here at Tide & Thyme. This awesome KitchenAid 7-Cup Food Processor is up for grabs! Slices, shreds, chops – the perfect size for pureeing a few berries, shredding a block of cheese, or making a batch of homemade baby food! To enter just leave a comment below telling me your favorite way to use fresh, in-season berries. Contest will run through June 1st at 12 PM. I’ll chose a winner using a Random Number Generator thingy.

Food Processor Giveaway

Want a couple of extra entries?:

Like Tide & Thyme on Facebook – leave a separate comment letting us know you did so.
Like Naturipe Farms on Facebook – leave a separate comment letting us know you did so.

Also, make sure to stop by their site and enter the giveaway for a chance to win a $500 gift card from Williams-Sonoma. I could think of a bunch of great ways I could put that to use in my kitchen – how about you?

UPDATE: Congratulations to our winner, Entrant #11 – Shanna! Thanks so much for entering, everyone!

naturipegiveaway

Blueberry-Chipotle Barbecue Sauce

For the blueberry puree:
2 cups blueberries
3 Tbsp honey
1/2 cup water

For the sauce:
1 1/2 cups ketchup
1/2 cup molasses
2 Tbsp cider vinegar
3 Tbsp brown sugar
2 chipotle peppers, finely chopped
1 Tbsp adobo sauce (from the can)
1/2 tsp liquid smoke
salt and pepper
hot sauce

To make the blueberry puree combine the blueberries, honey, and water to a small saucepan. Heat over medium-high heat until blueberries have softened and busted open – about 10 minutes. Place into food processor or blender and puree until relatively smooth – a few one second pulses.

Whisk together all the sauce ingredients in a medium bowl. Add the blueberry puree and mix until combined. Taste and season with additional salt, pepper, and/or hot sauce.

Can be stored in an air-tight container in the refrigerator for several weeks.

Disclaimer: I have been compensated for my time to create a recipe for Naturipe Farms. As always, all thoughts and opinions are my own. 

Skillet Baked Ziti

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Skillet Baked Ziti

It’s been a pretty crazy past few days around here. Baby #3 (we’ve decided to call him Nathan from here on out!) ended up being a week overdue before he finally arrived late Thursday afternoon. He is a big boy, born at 9 lbs 11 ounces and a whopping 21 inches!

nathan

We didn’t home until Saturday night, and are using this week to really get into our new routines and the general “swing of things” with a new baby around. The boys are adjusting just fine, very interested and inquisitive about every detail of Nathan’s life. I feel so lucky to have all these boys to take care of!

Back to this pasta – a cheesy “baked” pasta that’s ready in just a few minutes and only uses one pan – is pretty much a gift sent from the Gods for the crazy nights we have coming up in our future. It was so darned good too, I found myself picking off pieces of pasta for “one more bite” before we packed the leftovers away!

The pasta sauce is easy to bring together, using pantry staples. It gets a heavy dose of flavor from the addition of pork sausage, and richness from the addition of a bit of heavy cream. And I’d imagine that any pasta shape would be fine – although I happen to be partial to the tubular pastas like ziti and penne for these kinds of applications. The pasta is cooked in the sauce on the stove, then when it’s al-dente it’s topped with a good amount of mozzarella and Parmesan cheese that gets melted and browned with a quick trip to the hot oven.

Served with a quick salad and a crunchy piece of garlic bread, it’s too good to be such a delicious and easy weeknight meal. Make this one soon, guys!

Skillet Baked Ziti

1 lb bulk hot sausage (like Jimmy Dean)
6 cloves garlic, minced
1/4 tsp red pepper flakes
kosher salt and freshly ground black pepper
1 (28-oz) can crushed tomatoes
3 cups water
12 oz ziti
1/2 cup heavy cream
3/4 cup Parmesan cheese
1/4 cup chopped fresh basil
4 oz (about 1 cup) freshly grated mozzarella cheese

Heat the oven to 475 degrees Fahrenheit.

In a 12-inch oven-safe skillet set over medium-high heat, brown the sausage until no longer pink, about 4 minutes, breaking up any large pieces with a wooden spoon. Stir in the garlic and red pepper flakes and cook until fragrant, about 1 minute. Stir in the crushed tomatoes and 1/2 teaspoon of salt. Reduce the heat to medium-low and simmer gently for 8 to 10 minutes.

Add the water and ziti and stir to combine. Cover, increase the heat to medium, and cook at a vigorous simmer, stirring often, 15 to 18 minutes, until the pasta is just tender.

Remove from heat and stir in the cream, 1/2 cup of the Parmesan, and 3 Tbsp of the basil. Taste and season with salt and pepper as needed. Sprinkle the mozzarella and remaining 1/4 cup of Parmesan over the top, and transfer to the oven.

Bake until the cheese has melted and browned, and the sauce is bubbling, 10 to 15 minutes. Sprinkle with the remaining tablespoon of basil and serve.

Source: ATK’s Pasta Revolution, via Pink Parsley

Peppered Pork Tenderloin

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Peppered Pork Tenderloin

A month or so ago I treated myself to a cookbook that I’ve wanted for quite sometime – the “other” Sopranos cookbook. It’s full of great recipes, stories, tips and tricks from my favorite Italian mafioso family. I really love the first one, and figured the second rendition had to be just as good.

The first recipe I tried was this peppered pork tenderloin, and I was completely blown away. If you’ve been visiting the site regularly, you know that I make many different versions of pork tenderloin. But, the simplicity of this one is just wonderful. A quick marinade made up of basic ingredients, then it’s tossed on the grill to cook. It doesn’t have a sauce, or anything like that – which really allows the grilled pork flavor to shine. This was the first meal we enjoyed outside this year, so it made it all the more special.

Between the two tenderloins I cooked that night, there was just enough leftover for Cuban paninis the following night. The pork was perfect for the sandwiches, as it doesn’t have any other overpowering flavors. I love the meals that I can turn into something completely different the next night!

So, if you’re looking for something quick and easy…as well as delicious, add this one to the menu soon. We all loved it, and I’ve already made it twice since then!

Peppered Pork Tenderloin

2 Tbsp olive oil
1 Tbsp Dijon mustard
2 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
2 cloves garlic, finely minced
2 tsp kosher salt
2 pork tenderloins (about 2 pounds)
1 1/2 Tbsp coarsely cracked black pepper

In a small bowl, stir together the oil, mustard, rosemary, thyme, garlic, and salt. Brush the mixture over the pork. Sprinkle the tenderloins on all sides with the black pepper. Cover and refrigerate until ready to cook, for 15 minutes up to 4 hours.

Prepare a medium-hot charcoal fire or preheat a gas grill or the broiler. Grill or broil the pork, turning it with tongs so that it is browned on all sides and the meat reads about 155 degrees – about 15 to 20 minutes.

Transfer the pork to a cutting board and tent with foil. Let rest about 5 minutes before slicing and serving.

Source: adapted from Entertaining with the Sopranos