Work all day, Blog all night. A girl needs a nourishing meal!

Main Course / June 12, 2016

I’m getting closer. I can see the light at the end of the tunnel…or shall we say the oven light at the end of the hallway? Either way, I am determined that someday I will make my money cooking, and also teaching and writing about food. But until then, the cooking and blogging are relegated to the evening, after I am done with my work as a Brand Therapist and Communications Consultant. I love what I do. I love it a lot! But cooking is quickly taking the top spot in my heart.

Case in point. Here it sit at 10:30 pm on a Saturday night, updating recipes I’ve created during the week, adjusting and enhancing photos for Facebook, Instagram, and Pinterest, and organizing new content while friends are out enjoying a summer evening. But I wouldn’t have it any other way!

HOWEVER. Sooner or later I run out of steam. And even my stomach growls a bit for something comforting and quick. Yep, a girl’s gotta eat. So here’s another of my quick and yummy dinners to keep us both going long into the night.

You know the grill is your best friend. But so is a TASTY sauce. This one takes simple pineapple, pineapple juice, raisins and other assorted Asian inspired ingredients and turns it into a velvety, spicy glaze. Your pork will actually sing for it. And it’s the perfect accompaniment to this popular white meat. Full of heat, balanced with sweetness and a sour, and finished with a sprinkling of fresh mint to offset the acidic and earthy depths of the sesame oil, it’s work putting your mouse down for a few bites!

Those other colorful elements are just as satisfying. A quick blanched green bean salad makes it pretty, but my roasted sweet potatoes with a tequila honey glaze make it unforgettable. The glaze pairs perfectly with the sweet potato’s gentle, yielding texture and almost dessert-like character. Try it when you don’t have much time, but want to impress those who may question just how much magic you can do in the kitchen!

The point is, never stop feeding your passion. — Or your appetite!

Grilled Pork Loin

With a Pineapple and Sesame Sweet & Sour Reduction

Serves 4

Ingredients:

Prep For Pork:

4, 4 ounce boneless pork loins
2 T olive oil
2 T balsamic vinegar
1 t salt,
¼ t black pepper

Reduction:

12 ounces of pineapple juice
1 ½ C fresh pineapple chunks
1/3 C golden raisins
2 T chopped candied ginger
3 T soy sauce
½ t sesame oil
1 T rice wine vinegar
½ t hot chili flakes
1/4 t coriander powder
¼ t allspice
1 T corn starch
2 T chopped fresh mint to garnish

Direction:

Rub loins with the oil, balsamic and salt and pepper. Let rise to room temperature before grilling.Grill to medium rare. Let rest for 5 minutes covered with foil.
In a saucepan mix the reduction ingredients and bring to a boil. Take off the heat, whisk in the corn starch and stir to thicken. Serve over the grilled pork loin chops. Garnish with the mint.