Back to the Islands-Marinated Grilled Pork Tenderloin with Spicy Orange Vinaigrette

“…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!

Liz & Skip - British Virgin Islands

White Bay Beach, Jost Van Dyke

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 Pork Tenderloin w/Spicy Orange Vinaigrette

Printable Recipe

Marinated Grilled Pork Tenderloin with Spicy Orange Vinaigrette

Bobby Flay

Marinade:

• 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!

White Bay-home of the Soggy Dollar Bar

PAINKILLER DRINKS

courtesy: Festiva Sailing Vacations

Printable Recipe

Ingredients:

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!