Pork tenderloin is a very tender and versatile meat that easily absorbs whatever flavour you’re in the mood for, like orange mustard marinade. It’s perfect for your grill!
Yield: serves 4
2 pork tenderloins
1/2 cup frozen orange juice concentrate
1/2 cup grainy mustard
1 or 2 sprinkles sea salt and freshly ground pepper
Whisk the orange juice concentrate and mustard together. Season the pork tenderloins, pour the marinade over them and marinate for a few hours, or even overnight.
Preheat your barbecue to its highest setting.
Grill the tenderloins for 10 minutes or so on each side, until a meat thermometer inserted into the thickest part reads 155 °F (68 °C). Let rest for 5 or 10 minutes before slicing.
You can add some personalized flavour to the marinade with the spice of your choice. Ground cumin, coriander, ginger, chili powder and curry powder are all excellent choices. Instead of grilling feel free to roast this pork loin in a 400 °F (200 °C) oven for 20 minutes.
Shrimp is the most popular seafood in North America, and topped with cocktail sauce is one of the most popular ways to serve it. This super-simple method cooks the shrimp and makes the sauce at the same time. For best results and a great sustainable choice, purchase shrimp from North America where its harvest is subject to strict regulations. Imported shrimp is often raised or trawled in a very irresponsible manner.
Braising is my favourite cooking method. I just love the way it can transform an inexpensive, tough cut of beef into a tasty tender stew. Toss in the earthy flavours of root vegetables and aromatic red wine, and you are well on your way to a rich flavour base. But the real secret to a truly memorable beef stew is patiently browning the meat.