Miami Inspired Meal for a Chilly Spring Evening:
Jerk Pork Tenderloin with Watermelon and Tomato Salad

This spring has been a real teaser when it comes to weather. Just when you think it's safe to get out the grill and plan a dinner party.......it snows......again. On one of those 65 degree days I planned a small dinner to celebrate my friend Marsha's birthday. Eager to embrace the new warmth in the air, I decided on a Miami beach party menu from O Magazine. Maybe I was jumping the gun slightly with a beach party menu but the food was amazing. I actually think I like the idea of warm weather food on a cold day.
The recipes in O Magazine are from chef Michelle Bernstein but I did make a few changes to make them a little more healthful. Don't forget that pork is "the other white meat," making this meal naturally low in fat and high in protein. (I'd like to recommend choosing naturally raised pork over industrial raised, to support the natural agriculture community.) I loved that these recipes are all about fresh, whole ingredients so you don't have to worry about dodging gluten.
wine suggestion: Tempranillo from Spain

Jerk Pork Tenderloin

feeds 4

1/2 cup olive oil

1/4 cup fresh orange juice
1 bunch flat leaf parsley, leaves only
1 bunch cilantro, leaves only
1 bunch of green onions, coarsley chopped
2 medium shallots, coarsley chopped
1 2" piece of ginger, peeled and coarsley chopped
4 T white wine vinegar
2 T fresh thyme leaves
1 jalapeno, coarsley chopped
1 T brown sugar
1 T worcestershire sauce (Lee and Perrin is gluten free)
1/4 tsp ground cloves
1/4 tsp ground all spice
1/4 c water
2 pork tenderloins (1# each), trimmed of silver skin
1 tsp salt

1. Put all ingredients, except the pork and salt, in a blender an puree until smooth.
2. Place pork in a freezer bag and pour 1/2 of the marinade over the pork, seal and refrigerate for 8-24 hours. (I actually only marinaded for 3 and it was fine). Refrigerate remaining 1/2 of marinade.
3. When ready to cook the pork, heat grill and remove pork and reserved marinade from the refrigerator. Stir 1/4 tsp of salt into extra maridage and sprinkle pork with 3/4 tsp pork. Throw away marinade from freezer bag.
4. Oil grill rack and place pork on the grill. Cook pork 4-5 minutes per side, grilling all four sides. Cooking time should be about 18-20 minutes.
5. Remove pork from the grill and allow to rest for 10 min.
6. Slice pork diagnolly and serve with reserved marinade.

Watermelon and Tomato Salad

Red wine vinaigrette:
2 Tbsp. red wine vinegar
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
1/3 cup olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
Salad:
4 cups diced (1/2-inch) seeded watermelon (about a quarter of a medium-size melon)
2 large beefsteak tomatoes , each cut into 8 wedges
1 small English cucumber , peeled and cut into 1/4-inch-thick diagonal slices
3/4 cup crumbled feta cheese
1 cup pitted Niçoise olives
2 Tbsp. fresh dill
Kosher salt and freshly ground pepper

To make vinegarette, combine all ingredients in a bowl and whisk thoroughly.
To assemble the salad, combine all salad ingredients in a large bowl then drizzle vinegarette over the salad. Gently toss together, being carefull not to smash up the feta and crush the fruit.
The salad can be prepared ahead of time but do not add the watermelon or vinegarette until ready to serve.