Have you ever been so excited about something you can hardly stand it? Well... that's how I've been the past several weeks in anticipation of our oldest daughter arriving.
Not only have we been ecstatic to see her, but after a long stretch of back to back charters we were really in need of the break. It's been a couple of years since she's been here so we wanted to give her and Cody the full BVI tour. She was really looking forward to my cooking which I was happy to do. I've always loved cooking for my family! Of course, we wanted to enjoy our vacation and time together too. None of us wanted too much time in the galley.
Valley Trunk and The Baths are always a must see even if you've been there before. It still takes my breath away. After an awesome morning of exploring, we sailed to the North Sound.
It was a very calm afternoon in the Sound and perfect for some towing behind the dinghy. Hubby took Ashley and Cody out for a wake boarding session while I prepped dinner.
We wanted some hang out time at Saba Rock in the late afternoon and be able to come back to the boat and get right into dinner.
I just love lounging on this back deck at Saba. It's really quite surreal sitting right over the Eustatia Sound especially at sunset time.
Ashley eats gluten free and mostly dairy free so this meal made sense. Also, it's an easy dinner to prep ahead of time. The final steps were a breeze. All I had to do was have Hubby grill the Tenderloins, boil the Rice, plate, and voila´... the perfect meal!
The Mango Salsa is better made ahead and marinated in the refrigerator. This is the same recipe as my Pineapple Salsa recipe, replacing the mango for the pineapple and minus the honey. The Cajun Spice Rub is the recipe I use for my Cornish Game Hens which is in a previous post. But... quite honestly, if you didn't want to make your own rub there are some very good pre-made Cajun spices out there. Coconut Cilantro Rice pairs nicely with the Pork and Salsa.
Grilled Pork Tenderloin with Cajun Spice Rub
- 2 Pork Tenderloins (about 2 lbs)
- Cajun Spice Rub (recipe below)
- 2 or 3 Garlic Cloves, minced
- 2 Limes, juiced
- Defrost, separate and dry Tenderloins completely.
- Rub Cajun Spice on all sides of Tenderloins.
- Put Tenderloins in large zip top bag.
- Add minced Garlic and juiced Limes.
- Place in refrigerator and marinate at least 45 minutes turning occasionally.
- Let come to room temperature before grilling to 145°. Rest lightly covered for 5 to 10 minutes.
Cajun Spice Rub
- 1/2 C Kosher Salt
- 1/4 C Chili Powder
- 1/4 C Paprika
- 2 T Onion Powder
- 2 T Garlic Powder
- 1 tsp Cumin
- 1 T Cayenne Pepper
- 2 T dried Thyme
- 2 T dried Basil
- 2 T dried Oregano
- 2 T Coriander Powder
- 1⁄2 tsp White Pepper
- 1 T fresh coarse Ground Black Pepper
Mix all ingredients together and place in a jar. This is a large quantity recipe and is a great spice rub to make ahead and have on hand. It can be stored in a cool, dark place for up to 1/2 year. Of course, you can cut it down for smaller quantities.
- 2 C fresh Mango, coarsely chopped
- 1/2 C Red Sweet Pepper, chopped
- 1/4 C Red Onion, finely chopped
- 3 T fresh Lime Juice
- 1 T fresh Cilantro, chopped
- 2 small fresh Jalapeño Peppers (1 seeded and finely chopped and 1 cut into thin rounds for garnish)
- Combine all ingredients in medium bowl.
- Cover and refrigerate for at least two hours.
You can add a little honey if you would like it a little sweeter. I prefer this salsa without.
Coconut Cilantro Rice
- 1 C Jasmine Rice
- 2 C Coconut Milk
- 1/4 C fresh Cilantro, chopped
- 1 tsp Salt
- Place Jasmine Rice, Coconut Milk and Salt in a saucepan and bring to a boil.
- Cover pot and allow the Rice to simmer for 15 minutes or until Rice is done.
- Stir in fresh Cilantro.