Stove Top Smoker Jamaican Pork Tenderloin Recipes

JAMAICAN PORK TENDERLOIN

Steps:

• In a food processor, combine the orange juice, soy sauce, lemon juice, oil, onion, green onions, jalapeno, thyme, salt, allspice, cinnamon, nutmeg, ginger and pepper. Cover and process until smooth. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan. , Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

STOVE TOP SMOKER JAMAICAN PORK TENDERLOIN

Steps:

• Combine the jerk seasoning and the vegetable oil according to the label directions to make a paste-like marinade.
• Coat the tenderloins and cover them tightly and refrigerate them for 2 to 3 hours.
• Smoke over medium heat for 30 minutes using 3 tablespoons of cherry wood chips.
• Check for doneness. Serve them sliced thin with cilantro garnish and black beans and rice.

CARAMELIZED PORK TENDERLOIN

Steps:

• Cut pork into 4 pieces and pound with a meat mallet to 1/4-in. thickness. In a shallow bowl, mix brown sugar, garlic and steak seasoning. Dip pork in brown sugar mixture, patting to help coating adhere., In a large skillet, heat butter over medium-high heat. Add pork; cook 2-3 minutes on each side or until tender.

STOVE TOP SMOKER SOUTHWESTERN PORK TENDERLOIN

Steps:

• Prepare rub for tenderloins by snapping the stems off the dried chiles, if using them. For a milder rub, tap out and discard the seeds. Crumble the peppers into a small saucepan and add the coriander and cumin seeds. Toast the mix over low heat, stirring constantly, until the seeds are lightly browned and little wisps of smoke rise from the pan. Pour the spices into a plate and cool to room temperature. Grind them into a powder in a spice mill.
• Store in a covered container in a dark place for up to two weeks.
• Trim any excess fat from the tenderloins, if you like. I leave it on, there is never all that much.
• Season the pork tenderloins with 4 teaspoons of the rub.
• Smoke over medium heat using the wood chips of choice (2 tablespoons alder or cherry wood chips OR 4 or 5 teaspoons hickory wood chips) until an instant-read thermometer reads 145ºF, about 25 minutes from the time the smoker lid is closed. Check the tenderloin(s) for doneness with the thermometer after 20 minutes of cooking time, the remaining cooking time will vary with the thickness and shape of the tenderloin. SEE My NOTES.
• Note: If you want to make carving - and chewing - easier whenever you prepare pork tenderloins, cut away any silver skin, the grayish white membrane that coveres a portion of.
• the thicker end of the tenderloin: Slip a small sharp knife underneath one end of the silver.
• skin and with a gentle sawing motion, remove it from the pork, cutting off as little meat as.
• possible.