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Cherry Balsamic Pork Tenderloin

The marinade in this recipe can also be made with cranberries, pomegranate or dried cherries (re-hydrated). It's a wonderful light dish that is very flavorful.


  • 2 cups cherry juice (or pomegranate)
  • 1/2 cup +2 Tbsp olive oil
  • 1/2 cup balsamic vinegar
  • 2 Tbsp Sauce Goddess Moroccan Twist spice rub
  • 2 Tbsp lemon juice
  • 2 pork tenderloin, cut into 2" thick "filets"
  • 1 cup fresh sweet cherries, pitted steams removed

    Making the marinade and finishing sauce-
  1. In a blender, combine cherry juice, balsamic, lemon juice, 3/4 cup of the sweet cherries, 2 Tbsp of oil and Moroccan Twist seasoning.
  2. Blend on low to puree the cherries.
  3. Pour half the mixture into a storage container for basting.
  4. Add 1/4 cup cherries and refrigerate the finishing sauce until ready to cook.
  5. Pour the other half of the blended sauce into a zip top bag.
  6. Add remaining olive oil.
  7. Add pork to the bag.
  8. Refrigerate for at least 6 hours. Overnight is better.
    Cooking-
  1. After 6 hours, remove pork from fridge. Let sit while you heat the finishing sauce.
  2. Remove storage container of sauce from fridge and pour into sauce pan.
  3. Heat on warm until it starts bubbling to a simmer.
  4. Pour 1/2 cup into a basting bowl to use at the grill.
  5. Reduce the remaining sauce by continuing to simmer for 20 minutes on low to thicken.
  6. Heat your grill on medium.
  7. Remove pork from marinade bag and discard the marinade liquid and bag.
  8. Place pork filets on the grill.
  9. Cook pork, for 5 minutes per side.
  10. Then begin basting and flipping every 3 minutes until it feels firm and measures 165 with a thermometer.
  11. Cover pork with finishing sauce and serve.

The combination of Moroccan spices and cherrie or pomegranate is really delicious.

Prep Time: 45 minutes - Cook Time: 30 minutes ; Yield: 6 servings
Serving Size: 3 filets

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Mexican Marinade and Dressing

The meat will be so tender and have an intense flavor of lime and cilantro. It will be a tiny bit spicy.



  1. Mix all ingredients together in a large bowl.
  2. Whisk together.
  3. Done.

Use as a marinade or pork or chicken or beef. Overnight is great to really soak the flavors in. If you want to use it with firm fish, use half the juice or you will “cook” the fish and create ceviche.

Use as a dressing for slaw or salad with tacos. Shown here with mixed slaw with broccoli and cabbage and kale.

Prep Time: 20 minutes ; Yield: 3 cups

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Sweet BBQ Peanut Butter Dip

This is a delicious option to an ordinary peanut satay sauce. It’s thicker and can be used a dip or a spread.

Sweet BBQ Peanut Butter Dip


  1. Place peanut butter in the microwave for no more than 30 seconds so it's barely thinned out.
  2. Add sauce and stir to combine.
  3. Use as a dip for celery sticks. If you add a bit more Sweet & Tangy sauce it can be used in place of satay sauce for grilled chicken kabobs.

Prep Time: 5 minutes

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Apricot Onion Chutney with Moroccan Twist

Moroccan Twist Apricot Onion Chutney

This chutney is a delicious condiment for pork, chicken or lamb chops. It's also good with meat that's been seasoned with Moroccan Twist spice rub.


  • 1 Tbsp Sauce Goddess Moroccan Twist
  • 1 Tbsp butter
  • 1 cup dried apricots, diced small
  • 1 1/2 cups water
  • 1 tsp kosher or sea salt
  • 1 ea sweet onion, sliced thin

  1. In a medium saute pan, cook onions and butter on low heat until onions are translucent.
  2. Add dried apricots, salt and water and continue cooking for another 10-15 minutes until the apricots are soft.
  3. Add Moroccan Twist spice rub and continue heating another 5-10 minutes.
  4. Serve over chicken, pork or lamb.

Prep Time: 10 minutes - Cook Time: 20 minutes ; Yield: 2 cups

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Cinco de Mayo Salsa

This is a super fresh salsa. If you like a slightly roasted flavor, use roasted peppers instead of just fresh.

Cinco de Mayo Salsa

  • 2 tomatillos
  • 2 cloves garlic
  • 2 large tomatoes
  • 1 red or yellow pepper
  • 1-2 jalapenos
  • 1/2 red onion
  • 1 Tbsp salt
  • 1 Tbsp Sauce Goddess Latin Heat spices
  • I each lime, juiced

  1. Place all ingredients in food processor or blender. Buzz it up. It's that easy.

Prep Time: 10 minutes ; Yield: 3 cups

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Seafood Bisque Dip

This dip is a bit time consuming but worth every bite. It has the rich flavor of bisque in every dip!

Seafood Bisque Dip

  • 1 tsp Olive Oil
  • 1 tsp Butter, unsalted
  • 1 ea Onion, minced
  • 1 ea Garlic clove, minced
  • 13 oz can Tomatoes, diced, no salt or seasoning added
  • 3 bottles Clam juice, 8 oz
  • 1/2 cup Dry White Wine or Dry Sherry
  • 1/2 cup Rice, uncooked white rice
  • 2 Tbsp Corn starch
  • 1 cup Lobster or crab meat (you can find it in a jar, can, or frozen)
  • 1 cup Scallops, big or small is fine
  • 1 cup Fresh fish, raw Cod of Tilapia is fine
  • 1 cup Sour cream
  • 2 Tbsp Sauce Goddess Sweet Heat (this will serve as the salt and pepper so add more if you need it)

  1. In a stock pot, sauté onions and garlic in olive oil and butter until tender.
  2. Add all ingredients except lobster, scallops, fish and sour cream to pot.
  3. Simmer covered for 30-40 minutes until the rice is completely cooked (overdone is okay).
  4. Add lobster meat, fish and scallops. Simmer very low for 10 minutes.
  5. Using a stick blender puree the entire pot of soup until very smooth. Note - You can also remove the meat from the pot with a strainer and blend that in your regular counter-top blender. Just put a cloth over the top so the lid doesn’t blow off with the hot liquid.
  6. Cool completely, approx. 30 minutes.
  7. Stir in sour cream and Sweet Heat and serve.

Great with bread, chips or Fritos Scoops!

Prep Time: 30 minutes - Cook Time: 1 hour, 30 minutes ; Yield: 6 cups
Serving Size: 1/4 cup

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Moroccan Twist Spiced Butter

Moroccan Twist Spiced Butter

Super easy way to spice up toasted bread, baked potato or corn on the cob. Also, try a spoonful in a big bowl of green beans or slathered on asparagus.



  1. Mix the 2 ingredients together in a bowl.
  2. Spread on corn on the cob. Place a dollop onto summer green beans or mix to spice up your favorite foods.

Prep Time: 5 minutes ; Yield: 1 cup
Serving Size: 8

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Spicy Mustard Dipping Sauce

This spicy mustard dipping sauce is great in a sandwich or wrap or for dipping sausages. Easy to make. Easy to eat.



  1. Stir to combine. Enjoy!

Prep Time: 5 minutes ; Yield: 1.25 cups

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Bacon Chutney

Bacon Chutney

If you're looking for a fun and tasty appetizer then grab your crackers and try this at your next party.



  1. Mix ingredients in pan and cook over medium heat until thick.
  2. Pour over goat cheese or cream cheese for a unique appetizer, or use as a condiment topping.

Prep Time: 20 minutes - Cook Time: 15 minutes

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Latin Heat Salsa

Latin Heat Salsa

  • Place 4 cups of any of the following into a bowl: diced tomatoes, bell peppers, spicy peppers, onions, avocado, mango, pineapple, cilantro, black beans or corn
  • 2 tsp Sauce Goddess Latin Heat Spice Rub
  • 1 tsp lime juice (one small lime)

  1. Stir to combine. Add salt to taste.
  2. Use tortilla chips, crackers or bread to dip.
  3. If you want to make more than 4 cups, simply add 1 tsp of Latin Heat for each 2 cups of diced salsa ingredients.

Prep Time: 20 minutes

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