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
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