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Nature’s Jerk Pork

November 13, 2010 by  



4 lbs fresh pork chops 4 cloves of garlic, grated 1 tsp clove powder 1 medium onion, grated 6 tblsps of Nature Isle Jerk Seasoning Salt Wash and trip pork chops. Mix ingredients together and pour over pork. Marinade for not less than 2 hours or overnight. Cook on charcoal bar-b-que grill until pork is tender. Serve with red kidney beans, rice, fried plaintain and a green salad. Purchase your Nature Isle Ingredients: Jerk Seasoning  Read More →

Caribbean Grilled Chops

November 13, 2010 by  



1 (20 ounce) can sliced pineapple, undrained 6 (1 inch thick) pork chops 2 cups Caribbean BBQ sauce (spicy or mild) Drain pineapple reserving 1 cup syrup. Set pineapple slices aside. Trim excess fat from pork chops and place chops in a large shallow container. Combine pineapple syrup and BBQ sauce, stirring well; pour over pork chops. Cover and marinate in refrigerator for 2 hours, turning once. Purchase your Nature Isle Ingredients: Spicy Caribbean BBQ Sauce Mellow Caribbean BBQ Sauce  Read More →

Marinated Pork Tenderloins

November 13, 2010 by  



2 (3/4 pound) pork tenderloins, trimmed 1 (15 ounce) can sliced pineapple, undrained 2 cups Caribbean BBQ Sauce (Mellow or Spicy) Place tenderloins in a large shallow container. Drain pineapple reserving 1 cup syrup. Set pineapple slices aside. Trim excess fat from pork chops and place chops in a large shallow container. Combine pineapple syrup and BBQ sauce, stirring well; pour over pork chops. Cover and marinate in refrigerator for 6 to 8 hours, turning occasionally. Remove chops from marinade, reserving marinade. Grill chops 40 to 45 minutes or until desired degree of doneness. Turn tenderloins occasionally. Grill pineapple 1 minute on each side. Slice tenderloins; serve with pineapple. Purchase your Nature Isle Ingredients: Spicy Caribbean BBQ Sauce Mellow Caribbean BBQ Sauce  Read More →

Grilled Pork With Chutney

November 13, 2010 by  



2 lbs pork chops 2 tsp chopped oregano 1 tsp chopped fresh thyme 1 tsp coarse (kosher) salt 1 tsp sugar 1/8 tsp ground allspice 1/8 tsp cayenne 1 cup Nature Isle Tropical Chutney In a bowl, stir together the oregano, thyme, sugar, salt, allspice and cayenne. Rub the mixture into the pork, cover and refrigerate for 1 hour. Heat a 9 inch grill pan over medium heat. Grill the pork until cooked, turning the pork several times as it cooks, about 5 minutes per side. Transfer the pork to dinner plates and top each serving with a spoonful of the chutney. Purchase your Nature Isle Ingredients: Tropical Fruit Chutney  Read More →

Gingery Pork Chops with Tropical Chutney

November 13, 2010 by  



6 pork chops about 1 inch thick trimmed of fat 1 tsp grated fresh gingerroot or ground ginger 2 cloves garlic, crushed 1 cup dry sherry or dry wine 1 cup ginger marmalade or orange marmalade 1 cup soy sauce 3 tbsp light sesame oil 1 bottle Nature Isle Tropical Chutney Pre-heat the oven to 305 oF. With a knife point, make 6 incisions less than 1 inch deep on each side of the pork chops. Make a paste out of the ginger and garlic and rub it into the meat on both sides, spreading any remaining paste on top of the chops; set aside. Combine the sherry or wine, marmalade, soy sauce and sesame oil. Mix together well and pour over the chops. Shortly before serving time prepare the barbecue. Place a drip pan under the grill rack. Place the chops on the hottest part of the grill and cook covered for about 15 minutes, basting occasionally with the sauce and turning 2 or 3 times. Purchase your Nature Isle Ingredients: Tropical Fruit Chutney  Read More →

Caribbean Crusted Wild Boar Tenderloin

November 13, 2010 by  



½ c Chef Julius’ Caribbean Dust or store purchased Jerk seasoning 1 Tbl. Kosher Salt 1 Tbls. Monini Extra Virgin Oil plus 1 Tbls. for searing 1 Small 8 – 10 oz Wild Boar Tenderloin ½ c Nature Isles Mango Pepper Sauce ½ c fresh mango & cilantro salsa First pat tenderloin dry with a paper towel. Next rub the tenderloin evenly with oil and make sure that it is fully oiled. Mix together the Caribbean seasoning and the salt thoroughly Completely crust the entire tenderloin On medium-high heat, heat your sauté pan with the additional oil. Once the pan is heated through place the tenderloin in the pan and sear on all sides Once tenderloin is completely seared place in a 350 degree pre-heated oven for about 5 – 7 minutes, remove from oven and allow to rest for an additional 5-7 minutes before slicing Drizzle the slices with Mango Pepper Sauce and small spoons on the mango salsa. **You can substitute Pork Tenderloin for the Wild Boar** Purchase your Nature Isle Ingredients: Mango... 

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