GRILLED JERK PORK TENDERLOIN
I feel that the apple cider makes this jerk marinade unique, and a bit untraditional. Being from the apple country of Virginia, the apple cider was a natural. For added flavor, add apple or hickory wood chips soaked in water on top of the hot coals. You can begin grilling when the chips start smoking. Grilled pineapple goes well with this as a side dish.
Provided by VAGRILL
Categories World Cuisine Recipes Latin American Caribbean
Time 8h49m
Yield 8
Number Of Ingredients 19
Steps:
- Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.
- Place the pork tenderloin in a shallow casserole dish. Spread mixture on all sides of the meat (wear gloves or use a spatula). Cover and refrigerate for 8 hours.
- Preheat grill for medium-high heat.
- Lightly oil grate. Add soaked wood chips to coals, if using. Grill slabs of tenderloin, turning as needed, about 6 to 7 minutes on each side, or until the internal temperature has reached 145 degrees F (63 degrees C).
- Remove meat from grill; allow to rest for 5 minutes. Slice thinly and serve.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 11 g, Cholesterol 79 mg, Fat 10.7 g, Fiber 2.4 g, Protein 26.9 g, SaturatedFat 3.1 g, Sodium 1124.5 mg, Sugar 5.4 g
CHEF JOHN'S GRILLED JERK PORK TENDERLOIN
As I suspected, the spicy, aromatic marinade worked wonderfully with the lean mild pork. As long as you heed my warnings not to overcook the meat, you and your guests will be very happy with this.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 5h
Yield 6
Number Of Ingredients 15
Steps:
- Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.
- Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides.
- Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 336.6 calories, Carbohydrate 5.9 g, Cholesterol 126.6 mg, Fat 15.7 g, Fiber 0.9 g, Protein 41 g, SaturatedFat 4.7 g, Sodium 389.4 mg, Sugar 2.8 g
BACON-WRAPPED JAMAICAN JERK PORK TENDERLOIN
A zesty, flavorful take on an old favorite. Very easy to make in about an hour's time! You could also top with diced jalapeno peppers, if desired.
Provided by gbream88
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine brown sugar, jerk seasoning, paprika, thyme, oregano, seafood seasoning, and crushed red pepper in a bowl; rub generously all over the tenderloin. Wrap with bacon and secure with toothpicks. Coat lightly with oil and place in a loaf pan or casserole dish. Sprinkle any remaining spice rub on top, cover with some diced onion, and surround with remaining onion.
- Bake, uncovered, in the preheated oven until pork is slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 268.4 calories, Carbohydrate 10.9 g, Cholesterol 83.6 mg, Fat 11 g, Fiber 1.5 g, Protein 30.3 g, SaturatedFat 3 g, Sodium 996.6 mg, Sugar 8.2 g
AMAZING JERK PORK TENDERLOIN
This is one of the very best recipes for jerk pork tenderloin, and will work just as well using a pork loin roast. If you are afraid of the extreme heat just use 1 jalapeño pepper seeded and finely chopped in place of the habanero pepper, or use the Scotch Bonnet peppers, my family loves extreme heat so I use 5 habaneros lol, please adjust the heat to suit your taste! Plan ahead the pork needs to marinate for 24 hours. This recipe is for one 1-1/2-pound pork tenderloin, you can double the recipe, but make two separate bowls of marinade and marinade each tenderloin in a separate bag. Scotch bonnet peppers can be used also in place of the habanero peppers. For the habanero pepper use 1 for a mildly spicy flavor and 4 for very spicy, if you are using the Scotch Bonnet peppers you would use 10-12 to give you the proper heat of an authentic Jerk marinade, although it is not necessary to "butterfly" the pork, but it will increase the marinade to penetrate the flavors better. Try to use only kosher salt for this. If you love Jerk, you will LOVE this!
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT16m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place the first 16 ingredients in a food processor; process until smooth.
- Place the butterflied pork and the marinade into a large resealable plastic bag; seal bag and turn to coat.
- Refrigerate for 8-24 hours (24 hours is better, turning bag occasionally to coat).
- Grill the butterflied marinated pork for about 8-9 minutes per side (it is important not to overcook the pork or it will be dry!).
GUAVA-GLAZED JERK PORK TENDERLOIN
Jerk is a powerfully complex blend of spices and aromatics redolent with cinnamon, allspice, cumin and chiles. Historically, it's tied to Maroons fleeing enslavement in the Jamaican foothills, and is among the most iconic flavors of the Caribbean. True jerk is grilled over an open fire, and is as much a seasoning as it is an action, because you can "jerk" pork, goat, chicken and even fruits and vegetables. It's often applied to dark, often gamey or gristly cuts of meat that stand up to complex flavors. While not traditional, this leaner, lighter pork is an excellent vessel for jerk. It's especially good when marinated overnight and grilled, but is so simple to prepare it can easily be made for a weeknight celebration. A simple jelly glaze at the end adds sweetness and tang, caramelizing under a quick broil. Pair with rice and peas, maduros or a bright, fresh garden salad.
Provided by Von Diaz
Categories dinner, meat, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Combine the ginger, scallions, garlic, salt and chiles (if using) in a food processor or blender and pulse until finely minced. Add the thyme, sugar, allspice, nutmeg, cayenne, cumin, coriander, lime juice and oil, then blend until the mixture becomes a fine paste.
- Using a clean towel or paper towels, pat the pork tenderloin dry. Using a sharp paring knife, cut a series of deep holes into the meat.
- Transfer the pork to a zip-top bag or container with a tight lid, and pour over the marinade. Let sit for at least 10 minutes on the countertop, or refrigerate overnight if possible. Bring to room temperature before continuing.
- When ready to cook, heat the oven to 400 degrees, adjusting your rack to the top third of the oven. Line a rimmed baking sheet with foil, then set a little water in a small pot and bring to a boil.
- Place the tenderloin in the center of the pan and put the pan on the center rack of the oven. Roast until the internal temperature is 145 degrees in the thickest part, flipping every 10 minutes, for about 25 minutes to evenly brown the outside.
- Mix the guava jelly and lemon juice with 1 tablespoon of the boiling water, and use a fork to break up then stir to form a glaze.
- Increase the oven heat to a high broil. Carefully pull the pan out of the oven, and brush the tenderloin with the glaze. Broil in the upper third of the oven 5 to 7 minutes, until it's a toasty dark brown with some charred spots, brushing once more with any remaining glaze if desired.
- Remove the pan from the oven and set the tenderloin on a carving board to rest for about 5 minutes. Cut into slices and pour over any juices that remain.
EMERIL'S JAMAICAN JERK PORK TENDERLOINS
A grand slam by Emeril. I used 4 tenderloins and marinated them for 36 hours, and the taste was out of this world
Provided by Gianni 23
Categories Pork
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Rub the tenderloins with lime juice and set aside 15 minutes. Add the Jerk Marinade and turn to coat meat well. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.
- Preheat a grill to medium-low. Remove the meat from the marinade, leaving some of the marinade clinging to the surface of the meat. Season the meat with the kosher salt and lightly oil the grill grates. Place the tenderloins on the grill and cook, turning occasionally, until the pork is just cooked through and nicely browned on the outside and a thermometer inserted into the center registers 145 to 150 degrees F, 28 to 30 minutes. Remove the tenderloins from the grill and allow to rest for at least 10 minutes before serving. When ready to serve, slice the tenderloins into 1/2-inch thick slices on a slight diagonal and serve fanned out on a plate,.
Nutrition Facts : Calories 438.7, Fat 15.6, SaturatedFat 2.8, Sodium 828.6, Carbohydrate 83.6, Fiber 43.3, Sugar 5.3, Protein 18.6
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