I made this when my mom and Ralph came down for my graduation. You all MUST try this. It is absolutely fantastic! B loves spicy things, Mom doesn't, and they both really enjoyed it.
1 c. olive oil
1/4 c orange juice
1 bunch parsley (leaves only)
1 bunch cilantro (leaves only)
1 bunch scallions, white and green parts coarsely chopped
2 medium shallots, coarsely chopped (I didn't use these)
1 2 inch piece fresh ginger peeled and coarsely chopped
3 tbsp white wine vinegar
2 tbsp fresh thyme
1/4 c low sodium soy sauce
1/2 habanero or 1 jalapeno, coarsely chopped with seeds
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1/4 tsp ground cloves
1/4 tsp all spice
2 pork tenderloins
Place all ingredients (except pork) in blender or food processer and puree until smooth.
Place tenderloins in shallow baking dish and pour 3/4 of the marinade over them. Cover with plastic wrap and refrigerate for at least 8 hours. Discard the marinade before grilling.
Grill the tenderloins turning 4 times to an internal temp of 145 (use a meat thermometer for perfect grilling results). Use the remaining 1/4 sauce as a dipping sauce for the meat.
1 squash (butternut or acorn), peeled, seeded, and cut into cubes
2 tbsp butter
2 tbsp dark brown sugar
1 tsp vanilla
pinch of cinnamon
salt and pepper
Preheat oven to 350.
Melt butter. Mix with sugar, vanilla, and cinnamon. Add cubed squash and toss to coat.
Transfer to rimmed baking sheet. Cover with foil and bake until soft (30-45 min).
Remove foil, continue to bake until squash is golden (about 10 min). Season with salt and pepper. Serve with pork tenderloin.
Maybe you won't want to make this while the heat index is over 90 degrees, but bookmark it and make it this fall when the temperature starts to cool! Since the pork is done on the grill, you can make it this summer and serve it with a cool, crisp green salad and watermelon.
Recipe from Cuisine a Latina.