Jerk Pork Tenderlion

Yesterday we received over 2 feet of snow. I love the snow, but really this is enough now. This is the second historic storm this season. In our house we decided to have a luau. We are done with the snow now, and need a little warm weather inspiration. And what better way to spice it up than with some jerk seasoning.

3 lbs Pork Tenderloin
1 bunch green onions
3/4 tbsp mustard seeds
2 tbsp espresso ground coffee
1 cup fresh parsley
1/4 cup lemon juice
1/4 cup lime juice
7 cloves of garlic
2 tbsp olive oil
1 tbsp oregano
1 tbsp thyme
1 tbsp lemon zest
1 tbsp lime zest
1 tbsp habenaro pepper sauce
2 tbsp brown sugar

Preheat oven to 425* Place all ingredients (except pork), into a food processor and blend until a paste forms. Rub the tenderloin down with the paste on all sides.

Please meat in the oven and bake for 15 minutes to sear meat. Reduce heat to 325* and cook until internal temperature reaches 160*. Slice and serve.

This will make a a delicious sauce that you can use to pour over the meat when serving.

London Broil Roulade

Marinade:
1/2 cup Soy Sauce
1/2 cup Olive Oil
2 Tbsp Lemon Juice
3 cloves of Garlic
2 Tbsp parsley

Roulade:
2 lbs London Broil (Cut thin lengthwise)
6 strips of bacon (cooked)
1/2 lb Shitake Mushrooms (cleaned and sliced)
2 cups fresh spinach (collapsed)
1 large onion (sliced)
1/4 lb Provolone Cheese (sliced)
4 cups Arugula leaves
1 tbsp Brandy

Prepare marinade. Combine all ingredients for the marinade and place meat and marinade in a plastic bag and let sit at room temp for 4-6 hours.

In a small saute pan, melt 1 tbsp butter and heat 1 tbsp olive oil. Saute the onion rings until tender. Remove from pan and set aside. Add mushrooms to the same pan, add 1 tbsp of red wine vinegar and one clove of garlic and cook until tender.

Lay the meat on flat surface. Line meat with a thin layer of spinach, then layer bacon, add a layer of cheese, mushrooms and onion. Note: You won't use all of the mushrooms or onions. The remaining mushrooms and onion will be used later. Roll meat and secure with toothpicks. Sear the roulade in a large frying pan, seam side down first to seal it. Then cook on each side until done, about 8 minutes.

Meanwhile in a large saute pan, melt 1 tbsp butter and heat 1 tbsp olive oil, add arugula leaves and remaining mushrooms. As leaves start to wilt add the brandy.

When roulade is cooked through, remove from heat and slice approximately 1" thick.

Place wilted leaves on a plate, then add sauteed onions, and top with a slice of the roulade.