“…And watch the sun go down
Listen to the sea roll in
I’ll be thinkin’ of you
And how it might’ve been
Listen to the nightbird cry
Watch the sun set die
Well I hope you understand
I just had to go back to the island”
GOTTA LOVE LEON RUSSELL!
A couple of years ago, hubby and I took a sailing trip around the British Virgin Islands. It was absolutely fantastic, with a captain and a gourmet cook. I can’t wait to do it again! I was recently reminiscing about our trip and found myself craving some of that Caribbean flavor. Bobby Flay came to the rescue with his recipe for Marinated Grilled Pork Tenderloin with Spicy Orange Vinaigrette. I served it over black beans and rice to which I added a diced mango, chopped cilantro & serrano pepper. It definitely satisfied that Caribbean craving! Now if I could just figure out how to get back to the islands!
Marinated Grilled Pork Tenderloin with Spicy Orange Vinaigrette
- 2/3 cup fresh lime juice
- 3 tablespoons ancho chile powder
- 3 tablespoons pasilla chile powder
- 2 teaspoons cayenne
- 1 cup olive oil
- 1 teaspoons salt
- 2 (2 pound) pork tenderloins
Combine all ingredients in a blender and blend until smooth. Reserve 1/2 cup of the marinade, pour the remaining marinade into a large baking dish, add the tenderloin and turn to coat. Cover and refrigerate for 4 hours. Preheat grill pan until almost smoking. Remove pork from marinade and grill for 10 to 12 minutes basting with the reserved marinade. Let rest 10 minutes before slicing. Drizzle with Spicy Orange Vinaigrette.
**Can be served on top of black beans & rice. I add a diced mango, cilantro & serrano pepper.
Spicy Orange Vinaigrette:
- 3 cups fresh orange juice
- 1/4 cup sherry vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons ancho chile powder
- 1 cup olive oil
Heat orange juice in a medium saucepan and reduce to 1/4 cup. Let cool slightly. Combine the orange syrup, vinegar, mustard and ancho chile powder in a blender and blend 30 seconds. With the motor running slowly add the oil until the dressing emulsifies. Season to taste with salt and pepper.
Son-in-law, Chris, has requested that I post the “Famous” Painkiller recipe from the “World Famous” Soggy Dollar Bar on White Bay Beach. This recipe comes straight from Festiva Sailing Vacations who hosted the sail we were on. We drank WAAAY too many of these while wasting the day away at the Soggy Dollar Bar!
courtesy: Festiva Sailing Vacations
46 fluid ounces canned orange juice
46 fluid ounces canned pineapple juice
16 fluid ounces Coco Lopez
2 cups Cruzan Rum
freshly grated nutmeg
Mix ingredients together, serve over ice with freshly grated nutmeg on top. Enjoy!