By Annette Gallagher
Correspondent

Summer is the perfect time for Caribbean food. Lighter in character than what most of us know as Mexican food, dishes that are influenced by Puerto Rico, Cuba, Jamaica and other islands are full of flavor (not necessarily hot!) and surprisingly economical and easy to make.

This pork tenderloin dish, while sounding complicated, actually takes just a few minutes to prep and then it can be grilled the next day in about 30 minutes. The accompanying salsa/salad can be made the night before. It may sound like a little more than you want to do after a full day of work, but with a pitcher of margaritas or strawberry daiquiris, it makes a perfect casual weekend dinner party or romantic dinner for two.

For the marinade, combine the following in a gallon-size zippered plastic bag:

3 cups fruit juice (combine orange, lemon, lime, pineapple, mango and/or papaya to your liking)

6 to 10 cloves garlic, smashed (adjust to taste)

2 tsp. sea salt

1/3 cup extra virgin olive oil

2 tsp. dried oregano

2 tsp. freshly ground black pepper

4 Tbs. fresh cilantro, minced

onion, minced

fresh hot pepper, optional (use a jalapeno for mild heat, habanero or Scotch bonnet for super heat!)

To save chopping, blend all ingredients in a food processor if desired. Marinate pork tenderloin or chops, up to three pounds, in this for up to 24 hours refrigerated. If you are short on time, slice the tenderloin into medallions and marinate for 30 minutes to three hours.

Grill over medium-low heat or bake at 375 until it has an internal temp of at least 155 degrees F. Baste as needed with marinade. Do not baste when there are less than five minutes cooking time left. Let rest five minutes before serving with Mango Avocado Salsa.

Mango Avocado Salsa

1 ripe mango, peeled, pitted and diced

1 ripe avocado, peeled, pitted and diced

1 red bell pepper, seeded and diced

1 large ripe tomato, chopped

red onion, chopped

fresh jalapeno pepper, seeded and minced (optional)

4 Tbs. fresh cilantro leaves, minced

Juice of two limes

Combine in a glass or plastic bowl. Store tightly covered in the fridge and remove 30 minutes before serving. The longer this sits, the better it is!

I’m not a fan of Goya’s seasoning mixes (they are mostly salt and MSG), but their rice dishes are great! While the pork grills, cook a package of Goya Yellow Rice to accompany the pork. If you like, drain and rinse a can of Goya black beans and heat with a cup of chicken broth, a clove of garlic, two tablespoons dry sherry and a few tablespoons chopped onion for a taste of Miami!

While you can get all the ingredients at Stop & Shop, check out the many small Spanish markets Manchester has for authentic ethnic items you can’t find anywhere else. Some to check out:

Tropical Food

334 Union St.

Two Guys Food Market 

414 Union St.

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