Caribbean Roast Pork Tenderloin with Blood Orange Sauce

Marinade:
1/4 c. soy sauce
1/4 c. lime juice
1/2 c. molasses
1 tsp. onion powder
1 tsp. allspice
1 tsp. thyme
1/4 tsp. cayenne pepper
1/8 tsp. ground black pepper
dash cinnamon
2 tsp. garlic powder
1 T. grated peeled fresh ginger

Combine all ingredients for marinade. Place marinade and pork tenderloin in plastic bag and marinate for 4 - 8 hours. Drain pork, place on rack in shallow roasting pan. Bake at 350 degrees until internal temperature of pork is 150 degrees (about 30 min.). Remove from oven, let stand 10 minutes. Slice crosswise in 1" slices and serve with blood orange sauce. Serves 8

3 c. orange juice
1/2 c. marinade (above)
2 T. grated peeled fresh ginger
2 large garlic cloves, sliced thinly
1 jalapeño chili, seeded and minced
1/4 c. honey
1 blood orange
1/4 c. red wine
1 T. honey

Peel the blood orange and cut 1/4" slices across segments, making wheels. In large skillet, simmer until liquid dries up. Cut wheels in half, place on top of pork tenderloin slices with sauce.

Saffron Risotto with Sun-dried Tomatoes and Basil

1 oz. Sun-dried tomato julienne strips (not packed in oil)
1/4 tsp. saffron threads
3 c. water
3 chicken bouillon cubes
1 c. finely minced onion
1 garlic clove, minced
4 T. olive oil
1 c. arborio rice
1/4 c. fresh basil leaves, chopped
1/4 c. Parmesan cheese

In medium saucepan, simmer tomatoes, saffron, water and bouillon cubes together, maintaining simmer until broth is used. In large saucepan, sauté the onion and garlic in the olive oil over low medium heat until softened. Add rice, stirring until each grain is coated with oil. Raise heat to medium and add 1/2 c. of simmering liquid (avoid tomatoes if possible until the last addition of liquid). Cook, stirring constantly, until liquid is absorbed. Continue adding broth 1/2 c. at a time and stirring until absorbed until the rice is tender but still al dente (entire process takes about 20 minutes). Stir in the Parmesan and basil leaves. Serve immediately.