Chef Johns Grilled Jerk Pork Tenderloin Food

CHEF JOHN'S GRILLED JERK PORK TENDERLOIN

Chef John's Grilled Jerk Pork Tenderloin image

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

Ingredients

2 (1 1/2 pound) pork tenderloin, trimmed of silver skin
½ onion, chopped
⅓ cup fresh thyme leaves
¼ cup white vinegar
4 cloves garlic
2 habanero peppers, seeded, or more to taste
2 tablespoons minced fresh ginger
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar
2 teaspoons ground allspice
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

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

V'S GRILLED JERK PORK TENDERLOIN AND PINEAPPLE MANGO-KIWI SALSA

V's Grilled Jerk Pork Tenderloin and Pineapple Mango-Kiwi Salsa image

This recipe is one of the best grilled jerk tenderloin recipes served with its own Pineapple Mango-Kiwi Salsa. The flavors of the two balance the heat of the spicy seasoning and the sweet of the Pineapple Salsa. Recipe courtesy of the Queen Bs ZWT3 (Won 1st place in a Jerk Contest) :)

Provided by Vseward Chef-V

Categories Pork

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 25

Ingredients

1 (2 1/2 lb) pork tenderloin
1/2 cup finely chopped onion
1/3 cup finely chopped scallion (4 to 6 scallions)
1/4 cup firmly packed fresh thyme leave, and tender stems chopped
4 garlic cloves, finely chopped
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 -3 scotch bonnet peppers or 1 -3 habanero pepper, seeded and minced, depending on taste
1 tablespoon finely chopped fresh ginger
2 teaspoons ground coriander
2 teaspoons fresh ground black pepper
1 teaspoon ground allspice
1 dash cumin
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups fresh pineapple, chopped
1 fresh mango, chopped
1 kiwi, chopped
1/3 cup purple onion, chopped
1/4 cup fresh cilantro, chopped (or to taste)
1 tablespoon fresh ginger, chopped fine (or to taste)
1 tablespoon lime juice
1 tablespoon rum (or to taste)
1 tablespoon jalapenos (or to taste) or 1 tablespoon poblano pepper, chopped fine (or to taste)

Steps:

DIRECTIONS.
Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor.
Coat pork tenderloin and Marinate at least 4 hours or overnight. The longer it marinates, the more flavor the pork absorbs.
Pineapple Mango-Kiwi Salsa.
Put all in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle.
Grill tenderloin, covered, over indirect medium heat for 10 minutes each side.
Juices should run clear or temperature 160 degrees.
Let roast sit about 10 minutes to let juices settle.
Slice and serve with Pineapple Salsa.

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