Jerk Pork Tenderloin
Prep
15m
Wait
4h 5m
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Pork
| 4 pork tenderloins |
Jerk Paste
| 1 large onion, cut into 16 pieces |
| 2 large jalapeno peppers, stems and seeds removed |
| 2 large cloves garlic |
| 1 medium bunch scallions, white part plus 4 inches of green, sliced |
| 2 tsp dried thyme |
| 1 tsp ground allspice |
| 1/4 tsp ground nutmeg |
| 1 tsp ground cinnamon |
| 1 Tbs kosher salt |
| 1 tsp black pepper, freshly ground |
| 1 Tbs brown sugar |
| 1 Tbs olive oil |
| 1/4 cup soy sauce |
| 2 Tbs fresh lime juice |
Sauce
| 1/2 cup reserved jerk paste |
| 1 cup Mutha Dinosaur BBQ sauce |
| 1/3 cup water |
Jerk Pork Tenderloin Directions
- Put all the jerk paste ingredients into a food processor.
- STart by processing with off and on pulses, scraping the bowl severl times.
- Contiune to process into a paste.
- Set aside.
- Slice each tenderloin, lengthwise along the grain into to three even pieces.
- Pound each slice lightly wih the edge of a mallet to make indentations on both sides without opening hole in the meat.
- Save 1/2 cup of the jerk paste for the sauce.
- Place the tenderloins in a non-reactive pand and rub the remaining jerk paste onto all sides.
- cover and marinate in the refrigerator for at least 4 hours or all day if possible.
- Start your grill.
- Put all tingredients for the sauce into a small saucepan and bring to a genetle simmer.
- Let it gently bubble for 15 minutes.
- Keep warm
- Scrape most of the jerk paste off the meat so it doesnt stew on the grill.
- Place the tenderloin slices directly over the coals and grill until meat reaches an internal temperature or 145° to 150°, it shoudl take about 4 to 5 minutes on each side.
- Remove the tenderloin on the grill, and cut theminto serving size pieces and serve with a lot of sauce.
Notes
you can find the recipe for the mutha sauce here
Nutrition facts
Per Serving
| Kcal: | 890 kcal |
| Fibers (g): | 2.6g |
| Sodium (mg): | 5749mg |
| Carbs: | 39g |
| Sugar (g): | 21g |
| Fat: | 27.9g |
| Saturated fat (g): | 9.6g |
| Cholesterol: | 300mg |
| Proteins: | 115.8g |
