Grilled Pork Tenderloin w/Jamaican Spices & Roasted Corn & Red Pepper Salad
Wow. What a wonderful day in the studio yesterday! The players were A+++ fabulous and the singers absolutely perfect! Ok, I’m gonna name drop: Ross Copperman, Brandon Kinney, Dave Rowe, Kyle Ryan & Jeremy Lutito… if you know those guys you may have an inkling of how much fun we had…
I’d gotten up at 6, fired up the grill and put this together to take for our lunch: In a large bowl, combine 3 crushed garlic cloves, 2 TBSP fresh lime juice, 2 TBSP olive oil, 2 TBSP thyme leaves 2 TBSP minced fresh ginger, 1/2 tsp each cinnamon, nutmeg, allspice, coriander, salt & pepper & 1/4 tsp cayenne. Add 2 lbs. pork tenderloin & let stand for 30 minutes, then grill medium high about 15 minutes per side (I rotated mine in 1/4 turns for about 8 minutes per side for medium well.) If you have an instant read thermometer, 140 degrees is medium, so suit yourself).
For an accompaniment, I grilled 4 ears of corn (brushed w/olive oil, salt & pepper) and 3 red bell peppers. Put the peppers in a plastic bag to steam while cutting the kernels off the corn and add 1 cup thin sliced red onion, 1.5 cups chopped cilantro and 1/3 cup each lime juice & olive oil. Then peel and seed the peppers and cut them into 1/4 inch x 2 inch strips. Add them to the rest and salt & pepper to taste.
These things are great at room temp so when we were finished tracking, all I had to do was plate it and I had their hearts ….. for the moment, anyway, but all we ever have is the present moment, right? Oh, wait, that’s the yoga blog, coming soon!
I heard your interview yesterday(3/13/10)on wutc Chattanooga,Tn.I really enjoyed the interview with Bob Edwards. That was the first time I have heard your music.I will be trying to find a copy.How is the garden growing?
You came across as such a talented, likeable person, when you were interviewed by Bob Edwards, that I just knew your recipes would be great; I could tell that he really, really enjoyed your company, & your music, & I don’t think I’ve ever heard him respond to a guest the way he did to you.
We were very impressed by your music; I especially enjoyed the unusual, excellent lyrics, & the stories behind the songs. We’re going to get your album, & I hope try the pork tenderloin soon. Just reading the recipe made my mouth water. Will check out that chili next.
It’s easy to see where you get your musical talent. We’re old enough to know, love, & own your father’s records. How did he ever come up with them, I wonder? (Talk about unusual!) They were all great.
You’re sure to be a star, & we wish you, & your father, the best of everything that life has to offer.
Hi Carl!
Just catching up with correspondence – sorry for the delay. I really enjoyed doing that interview with Bob Edwards, he was so easy to talk with and has such a wonderful audience! So glad you caught it.
I’ve just returned home from a short tour in New Jersey & Boston, to find my peach trees and daffodils blossoming, beautiful! It definitely has me revved up to plant the garden and I’ll be posting fresh garden recipes soon.
Happy spring!
Suzi
Hi Beverly!
Thanks for such a sweet message, and for logging on to my site. I’m a little behind in my correspondence so apologies for the late reply.
I really enjoyed that Bob Edwards interview, he was so generous and has such a wonderful audience! So glad you caught it.
My dad’s doing well, busier than ever at 71 and fun to work with as my publisher and record label. I’ve learned a lot from him and know how fortunate I am to have him.
I’ve just returned from a short tour in NJ & Boston, out of the northern cold and rain to find my peach trees and daffodils blooming! I’ll spend a good part of the next few days planting this year’s culinary garden — not too much, just herbs, peppers, eggplants, tomatoes & squash. Foolproof stuff, mainly
I’ll be sure to post some new recipes soon, grilling and backyard party stuff.
Happy spring!
Suzi
Thanks so mu