Dine Without Whine: Caribbean Pork Tenderloins and Cashew-Rice Pilaf


dine without whine dinner table

Find more great family recipes and meal planning assistance at Dine Without Whine.

Caribbean Pork Tenderloins

Makes 6 servings


  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon mace
  • 1/2 teaspoon cloves
  • 1/4 teaspoon coarse ground black pepper
  • 2 (3/4-pound) pork tenderloin


1. GRILL DIRECTIONS: Heat grill. In small bowl, combine all ingredients except spareribs; mix well. Set aside.

2. When ready to grill, place spareribs on gas grill over medium heat or on charcoal grill 6 to 8 inches from medium coals. Brush with sauce. Cover; cook 1 to 1 1/4 hours or until meat is tender and starts to pull away from bone, brushing frequently with additional sauce.

3. To serve, cut ribs apart carefully with knife and arrange on platter. Bring any remaining sauce to a boil. Serve sauce with ribs.

TIP:*To bake pork tenderloins in oven, place in ungreased shallow baking pan; bake at 350’F. for 40 to 50 minutes.

Cashew-Rice Pilaf

Makes 3 servings


  • 2 tablespoons margarine or butter
  • 2 to 3 tablespoons finely chopped onions
  • 1/2 cup uncooked regular long- grain white rice
  • 1 cup chicken broth
  • 1/4 teaspoon salt
  • 1/4 cup cashew nuts, coarsely chopped
  • 2 tablespoons chopped fresh parsley


1. Melt margarine in medium saucepan. Add onion; cook until tender. Add rice; stir until coated with margarine.

2. Add broth and salt. Cover; simmer 25 to 30 minutes or until rice is tender and liquid is absorbed. Stir in cashews and parsley.

Find more great family recipes and meal planning assistance at Dine Without Whine.


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