Jamaican Pork Tenderloin Food

JAMAICAN JERK PORK

Steps:

• In a large bowl combine the first 7 ingredients.
• Mix thoroughly.
• In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
• Blend until very smooth.
• Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
• Cover and stir or flip often.
• Marinate for at least 8 hours.
• Take out of the fridge 1 hour before grilling.
• Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
• Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.

JERK PORK TENDERLOIN TACOS WITH PINEAPPLE SALSA

Steps:

• Add the red onion, jalapeño, garlic, soy sauce, and vinegar to a food processor. Blend until smooth.
• Place the pork tenderloins in a large bowl and pat dry with a paper towel before coating with the olive oil. Add the jerk seasoning and use a rubber spatula to evenly coat the pork tenderloins.
• Set a pressure cooker's sauté function to HI and let the pot fully heat up before adding the pork tenderloins. Cook for 2 minutes, untouched, before flipping and cooking and additional 2 minutes. Turn off the sauté function.
• Add the jerk sauce from the food processor to the pot in an even layer. Seal and pressure cook on HI for 12-14 minutes with quick release pressure.
• Once the pork is cooked, transfer to a bowl to shred with forks or meat claws. (You can also shred in a stand mixer with a paddle attachment.)
• Add the shredded pork back to the sauce in the pot, stirring everything together. (Optional for the Ninja Foodi: Broil for 10-12 minutes for crispy edges.) Serve with pineapple salsa and warm tortillas.

JAMAICAN JERK PORK LOIN

Steps:

• Preheat oven to 350 degrees F.
• Mix jerk seasoning with the oil in a small bowl (this will thin it and cut the heat). Trim any excess fat from the pork loin, leaving a thin-layered wide strip down the center of the top. Evenly rub the entire pork loin with the jerk seasoning mixture. Place pork loin in a shallow greased roasting pan, and bake for 20 minutes. Then reduce the temperature to 300 degrees F and continue baking for about 1 more hour, or until a meat thermometer stuck in the thickest part reads 145 degrees F. Remove from oven and let rest for at least 10 minutes before slicing.

JAMAICAN JERK PORK TENDERLOIN

Steps:

• Preheat the oven to 400 degrees.
• Place the pork tenderloin/s into the center of a baking sheet, and apply salt and pepper to taste.
• In a mixing bowl, combine 3 tbsp of the olive oil, the paprika, cumin, allspice, cinnamon, thyme and 2 cloves of minced garlic. Stir to combine.
• Pour the jerk marinade over the pork tenderloin/s and rub it in well.
• In a large bowl, combine the green beans and onions. Pour 1 tbsp of olive oil over them along with 2 cloves of minced garlic. Toss to coat.
• Place the seasoned green beans and onions onto the baking sheet around the pork tenderloin/s, and bake for 25-30 minutes until the pork reaches an internal temperature of 155.

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.

JAMAICAN JERK PORK LOIN

Steps:

• Marinade:.
• Put all marinade ingredients into a food processor and process until thoroughly chopped but not to the point that it turns into a paste or too liquid.
• Put marinade into a large sealable plastic bag (like a Ziploc bag).
• Meat Preparation:.
• Lightly score the fat layer of the pork loin.
• Place meat in bag with marinade.
• Marinate up to 8 hours in the refrigerator, turning occasionally.
• Heat oven to 375°F.
• Remove pork from marinade.
• Wipe most of marinade off of pork leaving some on fat layer to brown.
• Roast uncovered, fat side up, for approximately 1 hour (until internal temperature reaches 137°F).
• If the top gets too browned, cover for a few minutes, but uncover at the end of cooking time.
• Allow to rest at least 15 minutes before slicing.

JAMAICAN BBQ PORK TENDERLOIN

Steps:

• Combine the ginger, garlic powder, onion powder, cayenne pepper, cloves, brown sugar, 1/2 teaspoon of salt & the black pepper.
• Rub spice mixture over the pork.
• Let stand 15 minutes.
• Combine the honey, tomato paste, vinegar and the remaining 1/4 teaspoon salt in a separate bowl. Stir to blend. Set aside.
• Broil pork @ medium-high heat, about 3 minutes each side.
• Reduce heat, continue cooking about 14-16 minutes.
• Baste with honey-tomato glaze.
• Cook until pork is slightly pink in the center.
• Cool on a cutting board for 5 minutes before slicing.

JAMAICAN JERK PORK TENDERLOIN

Steps:

• Preheat oven to 375°F (190°C). In a small bowl combine 2 Tbsp. brown sugar, Jamaican jerk seasoning, salt, pepper, and orange zest. Rub tenderloins with seasoning mixture.
• Heat olive oil in a skillet over high heat and when hot add tenderloins. Sear each side for 1 minute, until lightly browned. Remove tenderloins from skillet and put in roasting pan.
• Dredge bacon in 1 Tbsp. brown sugar and top each tenderloin with 2 pieces of bacon. Add pan to pre-heated oven and roast for 20-30 minutes until a meat thermometer inserted into the roast reads 150 degrees F, then remove from oven.
• Half way through the pork's roasting time, deglaze skillet that pork was seared in with vinegar over medium heat. add dijon, orange juice, and brown sugar and simmer for about 3 minutes until sauce starts to reduce.
• Spoon sauce over roasts and broil roasts on low for 2-5 minutes to crisp bacon and raise temperature to 155 - 160 degrees. Crack the oven door open while broiling and watch to prevent tenderloins from burning.
• Remove pork from oven and let sit 10 minutes before carving to allow pork to fully cook and flavors to meld.

EMERIL'S JAMAICAN JERK PORK TENDERLOINS

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,.

JAMAICAN PORK TENDERLOIN

Steps:

• trim fat from pork.
• Combine lime juice and next 5 ingredients in a large heavy duty, zip top plastic bag.
• Add pork; seal bag, and marinate in refrigerator for 30 minutes.
• Remove pork from bag, reserving marinade.
• Coat grill rack with cooking spray; place on grill over medium coals.
• Place pork on rack and grill covered, 30 minutes or until meat thermometer registers 160 degrees, turning and basting pork occasionally with reserved marinade.
• Cut into 1/4 inch thick slices.
• Serve with chutney.

JAMAICAN CURRY PORK

Steps:

• Heat a large pan over a medium-high heat, pour in enough oil to coat the base and cook the onions for 15 minutes or until translucent. Add the pork, spices, thyme and black pepper, and stir well, coating the meat. Add the garlic, chillies, tomatoes and most of the spring onions (keep a little back for garnishing), mix well and pour in 1 litre of cold water to cover the ingredients. Bring to the boil, reduce the heat to low and simmer gently for 2½-3 hours, stirring occasionally and adding a splash of water if it looks a little dry, until the pork is tender.
• For the rice and peas, put a lidded pan over a medium heat with the vegetable oil and cook the onion for 10 minutes until soft. Add the garlic and cook for a minute before adding the rice, butter, thyme, beans and a generous amount of seasoning. Mix well, ensuring the rice is coated in the mixture, then add the coconut milk and 175ml of cold water, stirring well. Cover and cook gently for 20 minutes, then remove the lid and cook for a further 15 minutes until the liquid is fully evaporated. Fluff the rice with a fork and serve with the curry pork and reserved spring onions.