Makes 3 servings
- 2 cups fresh carrot cut in julienne strips
- 3/4 cup pineapple juice
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/16 teaspoon ground black pepper
In a medium saucepan combine carrots, pineapple juice, cinnamon, nutmeg, and black pepper. Bring to boil. Reduce heat and simmer, covered, until carrots are just tender, about 15 minutes.
“One bite of this will transport you to soft, sandy beaches with turquoise blue waters and steel drums playing in background! Serve these delicious tenderloins.” —Emeril Lagasse
Caribbean Pork Tenderloins
(Makes 4 servings)
- ½ small Vidalia onion, sliced
- ¼ cup minced fresh ginger
- 2 tablespoons minced garlic
- 2 Scotch bonnet, chiles, stemmed, seeded, and minced
- One 14-ounce can unsweetened coconut milk
- ½ cup dark rum
- ¼ cup freshly squeezed lime juice
- 3 tablespoons cane or dark brown sugar
- Two 1-to 1 ½ -pound pork tenderloins, trimmed of fat
- Vegetable oil, for brushing
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh cilantro
Combine onion, ginger, garlic, chiles, coconut milk, rum, lime juice and brown sugar in bowl, and whisk to combine. Place tenderloins in gallon size resealable plastic bag, and add marinade. Remove as much air as possible before sealing bag, and turn bag to make sure the tenderloins are well coated. Refrigerate, turning bag occasionally, for 6 hours.
Preheat grill to medium-low.
Remove tenderloins from marinade (discard marinade), and blot dry with paper towels. Brush tenderloins with vegetable oil, and season with salt and pepper. Place on the grill and cook, rotating as necessary, until thermometer inserted into the center of tenderloins reads 140 to 145 F, 20 to 25 minutes. Remove from grill and let rest for 10 minutes before slicing and serving. Garnish with chopped cilantro.