I keep wafting back and forth between craving summer barbecuing

and cold weather comfort food.

No doubt that I am in denial that soon we will no longer be aboard

our little chalet on the water.

Today I’m in a summer frame of mind,

so fire up that grill Galley peeps……

MARINADE for PORK

1 pork tenderloin

1/4 cup soya sauce (I use Bragg Seasoning)

1/4 cup honey

1/4 cup dry sherry

1/8 cup rice wine vinegar

1/8 cup vegetable oil

2 tbps orange juice

1 tsp minced ginger

2 tsp fresh rosemary

Place pork tenderloins in a zipper food bag along with marinade.

Massage marinade into meat for a couple of minutes, seal,

and refrigerate for at least 2 hours

PINEAPPLE SALSA

1 cup chopped fresh pineapple

1/2 cup cherry tomatoes, quartered

1 chili pepper or jalapeño minced

handful of parlsey or cilantro, chopped

2-3 tbsp minced red onion

fresh lime juice (about 1/2 lime)

salt and pepper

Mix all together and set aside

while you prepare the rest of the meal

PUTTING IT ALL TOGETHER

Place 1 cup jasmine and 1 cup water in your pressure cooker

Set cooking time to 4-5 minutes (this will depend on your cooker)

When the rice is done you can begin cooking the pork while the pressure in your cooker reduces.

Remove pork from marinade.

Slice into 1-1/2″ to 2 ” medallions

Grill pork for approximately 2 minutes per side

until just barely pink in the centre.

Serve medallions on a bed of rice

and top with a generous helping of salsa