Pineapple Pork Satay

This is by far one of the worst photo’s of pork satay in the whole world, but I promise you it was absolutely amazing! There’s so much flavour in the marinade and sauce! It’s a little sweet and a little spicy, with pineapples and jalapeños! This is a must try!

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Ingredients: (serves 2)

  • 1 lb pork tenderloin, trimmer of fat and thinly sliced in to long strips

Marinade/Dipping Sauce:

  • 1 1/4C Pineapple chunks
  • 2 jalapenos
  • 2 cloves garlic
  • 1″ ginger, peeled
  • 1 Lime, juiced and zested
  • 1C cilantro
  • 2 TBSP honey
  • 1/2 TBSP sesame oil
  • 1/2C Soy sauce
  • 1/4c EVOO
  • salt and pepper, to taste

Directions:

  1. In a blender or a food processor, add all of your sauce/marinade ingredients and blend until smooth.  Reserve half of the sauce and set aside.
  2. In a ziplock bag or a bowl, add your pork tenderloin strips with the remaining marinade and let marinate for at least 1 hour.
  3. Once ready to cook, remove your pork from the marinade. Do not discard the marinade.
  4. Preheat your outdoor grill to a medium heat. Not too high as you do not want the thinly sliced pork to stick to the grill.
  5. Skewer your pork on to soaked wooden bamboo skewers or metal skewers.
  6. Brush your skewers with some of the remaining marinade, and then place on the grill. These will only take a few minutes on each side to cook. Once your pork is almost opaque, flip the skewers over to cook on the other side. Brush the rest of the marinade on the pork and let it cook for another couple of minutes.
  7. Remove from the grill, and serve with the reserved sauce that was NOT used to marinate your pork.
  8. Serve with rice and my Carrot Ribbon and Radish salad

Juicy Chicken with a lime and cilantro sauce

My favourite dinners are the ones that are easy to make, but also fresh, healthy, and light. It’s officially grilling season, so I don’t need to dirty any pans in the kitchen for this bad boy! Lime and cilantro marinated chicken breast, topped with a fresh herb sauce – it doesn’t get much better than this!

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Ingredients: (Serves 2)

  • 2 boneless skinless chicken breasts
  • salt and pepper

Marinade:

  • 2 small limes, zested and juiced
  • 1/4c EVOO
  • 1C loosely packed cilantro, rough chopped
  • salt and pepper

Sauce:

  • 1/2 TSP dried lemon grass, or 1″ fresh lemon grass
  • 1 large garlic clove, peeled and crushed
  • 1/2 of a shallot, about 1.5-2 tbsp rough chopped
  • 1 lime juiced and zested
  • 1/2 of a large bunch of cilantro, rough chopped (some stems okay!)
  • 1 fat TBSP honey
  • 1 TBSP China lily soy sauce
  • dash of fresh ground salt and pepper, to taste

Directions:

  1. In a ziplock freezer bag or small bowl, add your chicken breasts, lime juice and zest, salt, pepper, cilantro and EVOO. Let your chicken marinate for at least 30 minutes up to 1 hour.
  2. Preheat your outdoor grill to medium heat.
  3. Remove chicken from the marinade, and pat it completely dry with paper towel. Season both sides with salt and pepper.
  4. Place your chicken on the grill. cook on one side for about 7 minutes. The chicken will not stick to the grill once it is ready to flip. Once it is ready to flip, flip it over and continue cooking until your internal temp reaches 165F.
  5. While your chicken is cooking, get your sauce ingredients ready.
  6. In a small blender or food processor add all sauce ingredients and blend until you get a chunky or smooth consistency. Whether it is a little chunky or smooth is up to you.
  7. Remove your chicken from the grill and smother it with the sauce. Enjoy!!!

Apple & Pear Stuffed Pork Loin

This pork tenderloin recipe has been an absolute hit! I am so happy that so many of you like it! Along with the revamping of the rest of my blog, I am also revamping some recipes and photo’s. The recipe for this is pretty much almost the exact same, but it has a different cooking method to ensure moist and juicy pork, and we added in some brie cheese. (Because why not?!) Hopefully you like this version just as much (if not more) than the last one! The fruit content has been cut down to a reasonable amount to stuff the pork tenderloin without too much overflow and waste. The left over apple and pear in this recipe that is NOT used on the pork, is used in this Spinach salad with a creamy brie poppy seed dressing. Enjoy!

Ingredients: (serves 2-3 with some left overs.)

  • 1/2 of an apple, sliced thinly. It’s your choice to peel or not to peel.
  • 1/2 of a pear, sliced thinly. it’s your choice to peel or not to peel.
  • 3 cloves garlic, sliced
  • 1 TBSP fresh rosemary, minced
  • 2 TBSP Evoo
  • 2 TBSP maple syrup
  • 1 pork tenderloin, butterflied and pounded to 1/4″ thick. (Thinner is better. don’t worry if you can’t get it quite this small.)
  • Enough salt, pepper and smoked paprika to season BOTH sides of your tenderloin
  • 3 heaping TBSP Brie cheese

Directions:

  1. Preheat oven to 425F
  2. In an ovenproof skillet over medium heat, add 1 tbsp EVOO. Let it get nice and warm. Add your sliced apples and pears. Cook until soft. Add in your sliced garlic and rosemary. Cook until your garlic is fragrant. Careful not to Burn your garlic. Remove from heat.
  3. Lay the mixture out into a line closest to one edge of your ALREADY seasoned pork tenderloin. Add the cheese along the line (all things stuffing the pork should be going from one side to the other.) Drizzle your maple syrup on top of the garlic and pear mixture.
  4. Start rolling your pork. Bring one end of the pork OVER the stuffing. Keep rolling nice and as tight as you can. Once you’ve rolled up the pork, secure it in at least 4 to 5 places with butcher twine.
  5. In the same oven proof skillet over med-high heat, drizzle another TBSP of EVOO. Let it get nice and hot. Sear your pork tenderloin on all sides. Let it sit for a few minutes on each side to get nice and browned to lock in all that flavour. Don’t flip your pork if the cooking side is still only white. IT MUST BE BROWNED.
  6. Once pork is seared on all sides, place it straight into the oven at 425F for 10-13 minutes, or until a meat thermometer reads 145F.
  7. Take pork out of the oven and move to a cutting board. Let it rest for 5-8 minutes. Then slice, and serve!