Barbie Bonanza

The weather was perfect this Memorial Day weekend for firing up the grill. We had some friends over last night to share in the BBQ bonanza. On the menu was a kalamata olive and walnut stuffed pork tenderloin, Jamaican jerk chicken kabobs, classic burgers on the grill, grilled asparagus, grilled vidalia onions and grilled potatoes.

First let’s talk pork. I started by brining the whole pork loin in a mixture of salt, sugar, whole bay leaves, whole cardamon, garlic powder, onion powder, thyme, oregano and garlic. This was brined for about 3 hours. The pork was then cut open using a roll-cut technique to make a large flat open piece about 1/2 inch think. This was smeared with the kalamata olive and walnut stuffing.

Kalamata Olive and Walnut Stuffing

3/4 cup kalamata olives, pitted
1 tbsp capers
2 cloves garlic
1 tbsp juice from olives
Juice from half a lemon
3/4 cup walnuts
a handful of cilantro
black pepper to taste
2 tbsp olive oil

All the ingredients were blended finely in a food processor.

After the filling was spread evenly over the pork it was rolled up back into a tenderloin shape and tied securely with butcher’s twine. This was rubbed with olive oil, salt and pepper before grilling.

Now for the chicken. I was inspired by Teresa from Running to Eat. This dish was so simple. I just made a Jamaican jerk inspired marinade and let the chicken soak for a couple hours. These were skewered and thrown on the BBQ.

Jamaican Jerk marinade

Juice of 2 limes
1 tsp freshly ground allspice
1/2 tsp nutmeg
1/2 tsp cinnamon
2 tbsp freshly ground ginger
1 tsp black pepper
1 tsp salt
2 tbsp brown sugar
1/4 cup soy sauce
Juice of one small orange
3 cloves finely chopped garlic
1 tsp habanero hot sauce

The pork was grilled over a medium flame turning every so often until the inner temperature reached 165 F. It was taken off the fire and allowed to rest for 10 minutes before slicing.

We cooked some burgers for the kids. These are simply flavored with seasoned salt. Asparagus got a quick grill after being tossed with olive oil, salt and pepper.

I just LOVE whole onions grilled slow over a fire. These vidalias already started out pretty sweet. They were almost like candy after grilling. The pork was stuffed perfectly.

And here’s a plate all assembled.