Pork tenderloin, which has very little fat, can be made more flavorful by marinating and seasoning before cooking. Remember when cooking pork not to overcook the meat. These medallions, marinated with mustard and chile powder, have a sweet-hot taste and light glaze from the honey. Note: This recipe requires advance preparation.
Most of the calories in fajitas come from the toppings that we pile on, including cheese, sour cream, and guacamole. If you replace these condiments with a high-flavor salsa, you won't miss any of the flavor.
Most people associate mole with the famous chocolate mole--mole poblano--but the word refers to both a mixture and a stew. No chocolate is used in this recipe, and with the exception of the potatoes and corn, this dish is quite similar to chili.
According to El Naranjo’s website, www.elnaranjo.com.mx, "The name is derived from the fact that this light sauce spills easy and stains tablecloths. It has a sweet flavor because of the pineapple and plantains."
The technique of soaking a food in a liquid to flavor it—or in the case of meats, to tenderize the cut—was probably brought to the Caribbean by the Spanish. A marinade is easier to use than a paste, and when grilling your jerk meats, the marinade can also be used as a basting sauce. “In Jamaica,” notes food writer Robb Walsh, “like Texas barbecue, jerk is served on butcher paper and eaten with your hands.” Serve this version of jerk with a salad and grilled plantains.