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.

Italian Grilled Ribs with Balsamic Glaze

The first day of October. The mornings are cool and brisk, the afternoons still warm, with only a hint of the summer gone by. Autumn, it is finally here. We have waited what feels like eternity for it get here, we suffered through hot days with a humidity level that can only possibly be measured in the bazillionth percentile. Ahhh, Autumn, my good friend, it is good to see you. So what better way to celebrate the new season but with good eats that screams comfort food, but still has reminiscents of summer, with herbs straight from the farmers market.

6-8 lbs pork ribs

1/2 c Chicken Broth/Stock

1 1/2 tbsp crushed fresh rosemary leaves

2 tbsp kosher salt

2 tsp fresh chopped thyme

2 tsp pepper

2 tsp fresh chopped sage

1/2 tsp ground allspice

2 tsp paprika

2 tsp crushed red pepper

1-1/2 tsp ground fennel

1 tsp ground coriander

Dash cinnamon

4 tablespoons balsamic vinegar


Cut ribs in to 2 rib pieces.



In a small bowl, combine rosemary, salt, fennel, pepper, sage, thyme, paprika, red pepper, coriander, allspice, and only a small small dash of cinnamon (cinnamon can quickly over power your dish if you use too much, just a small pinch between your thumb and finger will be enough).



Rub spices all over ribs and let stand at room temperature for 2-3 hours, or refrigerate overnight (if you refrigerate be sure to bring them to room temp before cooking).



Preheat oven to 325 F, and arrange ribs on a large, high rimmed baking sheet or roasting pan, meaty side up, pour in chicken broth, and tightly seal with foil. Roast ribs covered for 2 hours.



Preheat grill on med-high heat. Brush meaty side of ribs with balsamic vinegar and grill until browned about 3-5 min. Remove from heat and let stand for 5 minutes.