Grilled Jerk Pork Tenderloin with Pineapple Slices

I like the taste of grilled pineapple with succulent pork ~ it seems like they go together naturally!

If you’ve never eaten jerk seasoning, you’re in for a surprise at how delicious it is.  Jerk style of cooking is native to Jamaica in which meat is either dry-rubbed or wet marinated, with a hot spice mixture.  The use of allspice and thyme, as well as an abundance of peppers characterizes the seasoning, with sugar for a sweet touch to complement the hot chillies.

For this recipe, mix the paste, spread over the pork and place in the refrigerator for at least an hour and up to 24 hours to marinate, allowing the seasonings to penetrate deep into the meat. 

The jerk pork with juicy pineapple slices is an outstanding combination…

It’s good eating, my friend!

Grilled Jerk Pork Tenderloin with Pineapple Slices

2 pounds pork tenderloin

1 fresh pineapple, peeled, cored and sliced 1” thick

Jerk Seasoning:

2 habanero chillies, deseeded and chopped

½ teaspoon ground allspice

1/8 teaspoon ground nutmeg

1 teaspoon ground thyme

3 garlic cloves, minced

2 green onions, chopped

2 teaspoons light brown sugar

1 tablespoon lime juice

2 tablespoons olive oil

Pineapple ingredients:

1 fresh pineapple, trimmed, cored and peeled

3 tablespoons honey

1 tablespoon lime juice, orange or lemon

1 teaspoon seasoned pepper


Using a mortar and pestle, or food processor, blend together the ingredients for the jerk seasoning to make a smooth paste. 

Spread mixture over pork tenderloin and place in a resealable plastic bag, making sure the pork is well coated with the marinade.

Refrigerate for at least 1 hour and up to 24 hours.

Preheat a grill to medium heat.

Remove meat from bag and discard marinade.

Grill the pork for 8 to 10 minutes per side, or until slightly charred on the outside and an instant-read thermometer registers 145 degrees.

Let rest 5 minutes before slicing.

Meanwhile, combine glaze ingredients for pineapple in a small bowl.

Cut pineapple into 1-inch slices.

Brush with glaze.

Grill about 3 minutes on each side, turning once and basting with glaze.



Deviled Egg Spread for DA Bears on Sunday!

Set a bowl of this spread out on game day, and I bet it’ll be devoured before you know it!

What do I like about this deviled egg spread besides the good taste?  It’s easy peasy and it ends the curse of peeling hard-boiled eggs and ending up with nasty-looking pitted egg whites.

This is tasty twist on traditional stuffed eggs. It’s simple to whip up, and customize to your liking.  Add a touch of chopped basil or other herb, or cayenne pepper for a little heat.
This spread will be a winner ~ even if your team isn’t!

Deviled Egg Spread 


1 dozen large eggs
3 tablespoons onion
1/2 cup mayonnaise
1 tablespoon yellow mustard, or to taste
2 tablespoons pickle relish
Salt and pepper, to taste
Paprika, for dusting


In a large saucepan, cover eggs with water and bring to a boil.
Remove pan from heat, cover and let stand for 15 minutes.
Drain the eggs and cool under running cold water.
Let eggs cool in the water.
Once the eggs have cooled, shell and halve them lengthwise.
Finely chop the eggs by hand or food processor and transfer to a large bowl.
Add remaining ingredients and combine well.
Combine all in bowl and season with salt and pepper.
Add more mayonnaise if needed for desired creaminess.
Dust with Paprika before serving.
Serve with baguettes, crackers or party rye rounds.



Our house



Baked Citrus Salmon

I like this recipe because it’s simple, it looks appetizing on the plate, it tastes good, and because it’s salmon…

There’s a kick to the blend of ingredients in the paste, not too hot, with a touch of sweetness too.  It’s easy to whip up and good for any night of the week.

This is a delicacy you don’t have to feel guilty about! 

Baked Citrus Salmon


2 tablespoons lemon juice

1 tablespoon sugar

1 tablespoon olive oil

2 teaspoons dried dill weed

1 tablespoon chives, chopped

1 tablespoon ancho chile pepper

Salt, to taste

1 lemon, sliced

4 (6-ounce) salmon fillets

Non-stick cooking spray


Preheat oven to 400 degrees.

Combine first 7 ingredients in a small bowl.

Place fillets in a large baking dish that has been coated with non-stick cooking spray.

Divide lemon mixture equally and spread over salmon.

Top fillets with a couple of lemon slices.

Bake for 15-20 minutes, until fish flakes easily with a fork.



Feta-stuffed Tomatoes

This dish is just a simple little late summer pleasure…

It’s perfect for the season!

Adding to the great tomato taste, is a little texture from the breadcrumbs, the mild taste of green onions, and the salty tang of crumbled feta cheese, with Italian dressing delivering spiciness.

Simply stuff the tomatoes, bake for a short time, and enjoy a simple summer pleasure!

Feta-stuffed Tomatoes


4 medium tomatoes
4 ounces crumbled feta cheese
¼ cup breadcrumbs
3 tablespoons green onions, sliced
2 teaspoons garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon seasoned black pepper
4 tablespoons Italian salad dressing
Parsley sprigs for garnish, if desired


Preheat oven to 350 degrees.
Cut tomatoes in half horizontally.
Scoop out pulp, leaving shells intact.
Discard seeds and chop pulp, and set aside.
In a medium bowl, add remaining ingredients, stirring after each addition.
Stuff each tomato with feta mixture.
Place in a 13” x 9” baking dish that has been coated with cooking spray.
Bake for 15 minutes, until heated through.
Place under broiler for a minute or so to brown slightly.
Garnish with parsley, if desired.


Molasses Coffee Marinated Pork Chops

Molasses ~ coffee???  That's an offbeat combination that got my attention!

Molasses coffee marinade

We both love strong coffee and like the full-bodied taste of molasses, so I knew I had to give Alton Brown’s recipe a try.  This is the first recipe of his that I’ve made, and I well be checking out more of them now, after knowing how tasty this one is.

Ready for the grill

The brewed coffee in the recipe accentuates the smoky, sweet, sort of bitter flavors in molasses, mingling with apple cider vinegar, ginger and Dijon mustard.  The marinade transformed the pork into hearty tender juicy chops after Bill grilled them!

Grilled and ready to eat!

It’s my new favorite marinade that’s easy to make, and could be used on any cut of pork, maybe even chicken…

As strange as it sounds, it’s very amazingly delicious and I’m looking forward to making it many times!

Molasses Coffee Marinated Pork Chops


1 cup cool strong coffee

6 ounces molasses

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon ground ginger

6 sprigs thyme

4 (6 to 8-ounce) bone-in, 1-inch thick pork chops


Place all of the ingredients in to a 1-galon zip top bag, and shake to combine.

Place in the refrigerator to marinate for at least 2 hours or up to overnight.

Preheat grill to medium-high.

Remove the chops from the marinade.

Transfer the marinade to a small saucepan and place over high heat.

Bring to a boil, reduce heat to medium-high and boil gently, stirring often, until reduced to ½ cup liquid, 12-15 minutes.

Meanwhile, grill chops to your liking before serving with the glaze.


Luscious Lemon Lush

This is a heavenly blast from the past! 

I’ve made this luscious dessert for many more years than I care to count.  I don’t know where the recipe came from, but I do know that it always brings rave reviews when I serve it! 

You can use whatever flavor of pudding you wish.  I generally like to make this with lemon in the summer, as it’s light and refreshing, and chocolate the rest of the year for a richer dessert (omit lemon juice.)  Use walnuts or hazelnuts, instead of pecans, if you prefer.

The bottom layer is a shortbread crust filled with pecans. Smoothed over that is a creamy sweet filling of Cool Whip, powdered sugar and cream cheese.  Topping it is a layer of light cool lemon pudding, and more Cool Whip plus a few chopped pecans scattered over all.

Bottom layer
2nd layer

3rd layer
Top layer

Desserts don’t get much better than this ~ you’ll see ~ like it is here, there won’t be any left in the pan to put back in the refrigerator for dessert tomorrow!
It’s a luscious classic!

Lemon Lush

Bottom layer:

1½ cups flour
¼ cup chopped pecans, plus more for garnish
1½ sticks butter, softened

Mix all 3 ingredients.
Spread in 13” x 9” pan.
Bake 350 degrees for 20-30 minutes until golden.
(Can be refrigerated overnight.)

Second layer:

1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla
1 cup powdered sugar
1 (9-ounce) Cool Whip, divided

Using electric mixer, mix cream cheese, vanilla, sugar and 1 cup Cool Whip.
Beat well and spread over first layer.
Put in refrigerator and let set 1 hour or overnight.

Third layer:

2 small boxes instant lemon pudding
3 cups cool milk
1 tablespoon lemon juice

Mix instant pudding with milk.
Mix until dissolved and spread over second layer. 

Top layer:

Spread with remaining Cool Whip.
Scatter ½ cup chopped pecans, over all for garnish.
Cover and refrigerate for several hours.


Cajun Rubbed Grilled Pork Chops

Shoe-leather pork!  

That’s what we had for dinner one evening years ago, after grilling pork chops on the Weber for the first time ~ they went straight from the packaging to the grill to the garbage.

Then I learned about rubs and brines to tenderize pork before grilling.  Pork is the one of the most versatile meats that can hold its own with bold seasonings. 

Purchase chops of about 1” thickness, no thin or frail chops.  Then rub them with the Cajun spices and let set in the refrigerator for at least an hour, before grilling them to perfection.

The flavors of this Cajun rub are spicy, with a touch of sweetness for moist and delicious chops.

We were amazed how tender and delicious the chops turned out ~ we ate Succulent and Smoky Chops for dinner last night!

Cajun Rubbed Grilled Pork Chops


4 (1” thick) center-cut loin pork chops, with excess fat trimmed
2 tablespoons smoked paprika
½ teaspoon salt
1 teaspoon pepper
1 teaspoon brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano


Combine the rub ingredients in a small bowl, 1-8 hours before grilling.
Coat the chops with the rub and place in a Ziploc bag.
Refrigerate 1 to 8 hours.
Transfer chops onto the grill over medium heat.
Cook for 18-20 minutes to 150 degrees internal temperature, turning once or twice.


You know,

nobody can ever

cook as good as

your Mama.

~ Paula Deen

You know, nobody can ever cook as good as your mama. Paula Deen
Read more at:
You know, nobody can ever cook as good as your mama. Paula Deen
Read more at:


Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!



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