Jamaican Pork Tenderloin Food

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.

BACON-WRAPPED JAMAICAN JERK PORK TENDERLOIN

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).

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 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 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 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

Steps:

• Using the tip of a paring knife, make holes 1/4 inch deep all over each pork tenderloin. Place the tenderloins in a large nonreactive baking dish and set aside while you prepare the seasoning.
• Combine the Scotch bonnets, scallions, onion, ginger, and garlic in a food processor and process until finely chopped. Add the thyme, allspice, pepper, nutmeg, cinnamon, vinegar, soy sauce, salt, brown sugar, and the 2 TBSP's of oil and process to a smooth puree. Or puree all of these ingredients in a blender.
• Using a rubber spatula, spread the seasoning mixture over the tenderloins, stuffing it into the holes . Let the tenderloins marinate in the refrigerator, covered for a least 4 hours, or as long as overnight, turning the meat several times. The best way to marinate this is to place half the rub and the tenderloin in a ziploc bag.
• Set up the grill for direct grilling. If using a gas grill, place the wood chips in a smoker box and preheat the grill to high; when the smoke appears, lower the heat to medium.
• If using a charcoal grill, preheat it to medium.
• When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the pork tenderloins on the hot grate and grill, turning with tongs and brushing occasionally with oil, until nicely browned on both sides and cooked through, 8 - 10 minutes a side. When not turning the meat, keep the grill covered to hold in the smoke.
• Alternatively, you can also use a spit and cook the tenderloins on a rotisserie. I bought a whole tenderloin and cut it into 2 lbs pieces. I then basted the pork with the extra marinade throughout cooking. Cook to an internal temperature of 130F - 135F or until desired done-ness and remove from grill. It will continue to raise in temperature to 140-145F as it rests under tinfoil.
• Transfer the pork to a cutting board cover with tinfoil and let rest for 5 minutes. Cut it into thin diagonal slices and serve with your choice of sides. Makes FANTASTIC sandwiches the next day.

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.

JAVANESE PORK TENDERLOIN

Steps:

• Dissolve the salt and brown sugar in 1/4 cup warm water. Pour into a large resealable plastic bag with remaining 2 3/4 cups water. Place pork in bag, seal, and refrigerate overnight.
• In a small, microwavable bowl, combine peanut butter, sake, soy sauce, vinegar, honey, peanut oil, chili paste, chili sauce, garlic, ginger root, green onions, and cilantro. Microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly.
• Reserve 1/2 to 3/4 cup of this peanut sauce to serve as a sauce for the cooked meat; refrigerate until ready to use. Pour remaining sauce into a resealable plastic bag. Remove pork from brine; discard brine. Rinse pork, pat dry, and place in the bag with the peanut sauce marinade. Refrigerate for 8 hours, or overnight.
• Preheat grill for medium heat. Take pork out of peanut sauce marinade; let sit at room temperature for about 20 minutes. Pour marinade in small saucepan. Heat to a boil, and boil for 3 minutes. If marinade gets too thick, add a little milk to thin.
• Lightly oil grill grate, and arrange tenderloins on grill. When pork reaches 125 degrees F (50 degrees C), baste with the boiled marinade. Watch pork carefully after basting so that it doesn't burn. Use a bbq spatula to roll the pork around while cooking. Grill pork tenderloins until internal temperature reaches 145 degrees F (63 degrees C); this should take about 15 minutes. Pull off the grill, and let sit for 5 minutes before slicing into thin rounds.
• Warm the reserved sauce in the microwave, and place a dollop of the sauce on each plate. Place pork slices on top of sauce to serve.