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Jamaican Jerk Pork Tenderloin |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Jamaican Jerk Pork Tenderloin recipe on the web!!JAMAICA Advance Preparation: At least 4 hours for marinating the meat Special Equipment: 2 cups hickory or oak chips, soaked for 1 hour in cold water to cover and drained Traditional Jamaican jerk would be made with a whole pig, boned and spread open like a book, marinated with fiery jerk seasoning, and smoke-grilled over smoldering allspice wood.Here’s a home version that can be made with pork tenderloin. To achieve the right flavor, you must use scotch bonnet chiles or their Mexican cousins, habaneros. If you can’t find either, use fresh jalapeño chiles and a few tablespoons of a scotch bonnetnbased hot sauce, like Busha Browne’s Pukka Sauce, Coyote Cocina Howlin’ Hot Sauce, or Matouk’s Hot Pepper Sauce. If you have sensitive skin, wear rubber gloves when handling scotch bonnets. I’ve suggested a range of chiles: tender-tongues should start with 2 to 4; fiery food buffs can use the full amount. The traditional accompaniments to jerk pork are Jamaican Fry Bread and Fire-Roasted Breadfruit. _ lb pork tenderloin (3 to 4 tenderloins; see Notes) _ to 16 scotch bonnet chiles (for a milder jerk, seed the chiles) _ bunch scallion, both white and green parts, trimmed and cut into 1-inch pieces ___ onion, medium, cut into 1-inch pieces _ piece ginger, fresh (1 inch), thinly sliced _ clove garlic, peeled _ tbs thyme, fresh or 2 teaspoons dried _ 1/2 tsp allspice, ground ___ tsp black pepper, freshly ground ___ tsp nutmeg, freshly grated ___ tsp cinnamon, ground ___ c white vinegar, distilled _ tbs soy sauce _ tbs vegetable oil _ tbs salt, coarse (kosher or sea) _ tbs light brown sugar, firmly packed _ to 2 tbs vegetable oil, for basting 1. Butterfly the tenderloins, for 1-inch-thick sheets. Then, using the tip of a paring knife, make holes 1/4 inch deep all over each sheet of meat. Place the tenderloins in a large nonreactive baking dish and set aside while you prepare the seasoning. 2. Combine the chiles, scallions, onion, ginger, and garlic in a food processor and process until finely chopped. Add the thyme, allspice, pepper, nutmeg, cinnamon, vinegar, soy sauce, oil, salt, and sugar and process to a smooth purée (see Notes). 3. Using a rubber spatula, spread the seasoning mixture over the tenderloins, stuffing it into the holes. Cover and let marinate, in the refrigerator, for at least 4 hours, turning the meat several times. 4. If using a charcoal grill, preheat it to medium. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high; when smoke appears, lower the heat to medium. 5. When ready to cook, if using charcoal, toss the wood chips on the coals. Oil the grill grate. Arrange the sheets of pork on the hot grate and grill, turning with tongs and brushing occasionally with oil, until nicely browned on both sides and cooked through, 16 to 20 minutes in all. When not turning the meat, keep the grill covered to hold in the smoke. 6. Transfer the pork to a cutting board and let rest for 5 minutes, then cut into thin diagonal slices and serve immediately. Serves 4 to 6 Notes: Jerk pork is usually prepared with the pork fat left on, but you can certainly trim it off, if you wish. You can make the marinade in a blender; if you do, add all the ingredients at once. Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Vinegar Sauce North Carolina-Style Coleslaw Cuban Christmas Eve "Pig" / Lechon Asado Cuban Mojo Balinese Roast Pork / Babi Guling Rosemary Grilled Pork Loin Chile-Marinated Pork In The Style Of Oaxaca / Cecina Adobada Grilled Pork With Fiery Salsa / Poc Chuc Brazilian Pork Rollatini Jamaican Jerk Pork Tenderloin Uruguayan Grilled Stuffed, Rolled Pork / Pamplona de Puerco Susur Lee's Chinese Barbecued Pork Pork With Moorish Seasonings / Pinchos Morunos Sweet Pork Sate / Sate' Babi Manis Sweet and Garlicky Pork Chops Romy's Ribs With Filipino Seasonings Oaxacan-Style Pork Ribs Salsa Mexicana Memphis-Style Ribs Rasta Ribs |
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