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Mustard Wine Tenderloin.

Ingredients:

1. 2 pork tenderloins (skin removed)
2. 2 tablespoons Dijon mustard
3. 2 teaspoons coriander seeds
4. 2 teaspoons cumin seeds
5. 2 teaspoons salt
6. 1 teaspoon smoked paprika
7. Zest and juice of one lime
8. 1 cup arugula
9. 1 tablespoon extra virgin olive oil
10. ½ cup chopped cilantro(for the mustard wine, which needs to mature so plan head)
11. 1 cup red wine
12. ¼ red wine vinegar
13. 1 teaspoon salt
14. 1/3 cup wholegrain mustard
15. ½ teaspoon mustard seeds
16. 1 under-ripe pear
17. 1 cup dried apricots (dried cherries are a good substitute)

Directions:

1. In a saucepan combine the wine, sugar, vinegar, and salt and bring to a boil.
2. Meanwhile peel, core, and chop the pear into chunks.
3. Add the mustard, mustard seeds, and pears and stir in well.
4. In a two-pint glass jar place the dried fruit and top up with the pear and mustard wine mixture. Seal the top and store for at least 2 days to mature (this will keep well for up to one month – makes 4 cups or 8servings).
5. When ready to barbecue, roast and grind the coriander and cumin seeds and set to one side.
6. In a large bowl whisk together the cilantro, mustard, coriander, cumin,
7. salt, smoked paprika, lime juice, and lime zest. Coat the tenderloins with
8. this marinade and allow them to rest wrapped in kitchen film or wrap for30 minutes at room temperature.
9. Grill the pork for 3 to 4 minutes per side and allow to rest.
10. Dress the arugula with olive oil.
11. Slice the meat and arrange it on a serving plate.
12. Remove ½ cup of mustard wine and spoon on top of the pork, garnishing with arugula.
13. Serves 4.

Greek-Style Stuffed PorkChops

Ingredients:

1. 4 thick pork chops (about 1.1/2 to 2
2. inches thick)
3. 2 ounces feta cheese, crumbled
4. ½ cup chopped spinach
5. 2 tablespoons chopped Kalamata olives
6. 2 tablespoons chopped sundried
7. tomatoes
8. Canola oil
9. Salt
10. Pepper
11. 4 wooden skewers

Directions:

1. Presoak the skewers to prevent burning.
2. Cut a slit into the side of each chop to create a pocket (hence the chop is so thick and it is better to have the chops with the bone in to add some rigidity)
3. In a medium bowl gently mix together the cheese, olives, and tomatoes.
4. Split this mixture between the four chops, stuffing it into the pocket you have cut.
5. Secure the opening with a wooden skewer, and rub ¼ teaspoon of salt and ¼ teaspoon of pepper into the outside.
6. Fire up the grill and cook, turning regularly, until nicely browned on both sides and the internal temperature of the meat has reached 140 degrees Fahrenheit.
7. Serve with good bread
8. Serves 4

Magical Monkfish Kebabs

Ingredients:

1.1/2 pounds skinless monkfish (any
other firm fish will also work)
Ciabatta bread
1 lemon
Olive oil
Sea salt
Freshly ground black pepper
6 wooden skewers

Directions:

1. Presoak the skewers in water to avoid burning
2. Cut the crusts off the ciabatta and then cut into 1-inch chunks.
3. Next cut the monkfish into chunks, again about 1 inch on each side.
4. Cut the lemon into 6 wedges of equal size.
5. Thread the bread and fish onto skewers but do not crush them too
6. close together or they will not cook properly.
7. Finally, place a lemon wedge on the end of the skewer.
8. Fire up the grill and cook, turning every 2 minutes, until golden on all sides.
9. Transfer to a serving plate and serve
10. with rice.
11. Serves 6

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