Jerk Pork Tenderloin With Glazed Sweet Potatoes Food

GRILLED PORK TENDERLOIN AND SWEET POTATOES

Steps:

• Preheat a grill to medium high and brush the grates with olive oil. Pierce the sweet potatoes all over with a fork and microwave until just cooked through, 5 to 7 minutes; let cool slightly, then slice into 1/2-inch-thick rounds. Transfer the sweet potatoes to a medium bowl and gently toss with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper.
• Meanwhile, toss the cucumbers, pineapple, scallion, cilantro and vinegar in a medium bowl; season with salt and pepper. Set aside. Mix the brown sugar, chile powder, cumin, 3/4 teaspoon salt and a few grinds of pepper in a separate bowl. Rub the pork all over with the remaining 1 tablespoon olive oil and the spice mixture.
• Grill the pork, covered, turning occasionally, until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Remove to a cutting board and let rest 5 minutes. Grill the sweet potatoes, turning once, until marked, about 3 minutes. Slice the pork and top with the cucumber-pineapple salsa. Serve with the sweet potatoes.
• Photograh by Ryan Dausch

JERK PORK TENDERLOIN WITH GLAZED SWEET POTATOES

Steps:

• Make the paste: in a blender, combine the paste ingredients; process on high until smooth, about 2 minutes.
• Trim any excess fat and silver skin from the tenderloins.
• Brush the paste over the meat; cover and refrigerate for 2-4 hours.
• Let the tenderloins stand at room temperature for 20-30 minutes before grilling.
• In a small bowl, whisk the lime zest, lime juice, canola oil, honey, salt, and pepper.
• Peel sweet potatoes, trim the ends and cut each potato into 1 1/2 inch slices.
• Brush potatoes on both sides with the oil mixture.
• Grill the tenderloins and potatoes over direct medium heat until the pork is barely pink in the centers and the potatoes are easily pierced with a knife, 15-20 minutes, turning both and brushing them with the oil mixture every 5 minutes.
• Let the pork rest for 3-5 minutes before slicing on the bias.
• Serve warm with the potatoes.

GUAVA-GLAZED JERK PORK TENDERLOIN

Steps:

• Combine the ginger, scallions, garlic, salt and chiles (if using) in a food processor or blender and pulse until finely minced. Add the thyme, sugar, allspice, nutmeg, cayenne, cumin, coriander, lime juice and oil, then blend until the mixture becomes a fine paste.
• Using a clean towel or paper towels, pat the pork tenderloin dry. Using a sharp paring knife, cut a series of deep holes into the meat.
• Transfer the pork to a zip-top bag or container with a tight lid, and pour over the marinade. Let sit for at least 10 minutes on the countertop, or refrigerate overnight if possible. Bring to room temperature before continuing.
• When ready to cook, heat the oven to 400 degrees, adjusting your rack to the top third of the oven. Line a rimmed baking sheet with foil, then set a little water in a small pot and bring to a boil.
• Place the tenderloin in the center of the pan and put the pan on the center rack of the oven. Roast until the internal temperature is 145 degrees in the thickest part, flipping every 10 minutes, for about 25 minutes to evenly brown the outside.
• Mix the guava jelly and lemon juice with 1 tablespoon of the boiling water, and use a fork to break up then stir to form a glaze.
• Increase the oven heat to a high broil. Carefully pull the pan out of the oven, and brush the tenderloin with the glaze. Broil in the upper third of the oven 5 to 7 minutes, until it's a toasty dark brown with some charred spots, brushing once more with any remaining glaze if desired.
• Remove the pan from the oven and set the tenderloin on a carving board to rest for about 5 minutes. Cut into slices and pour over any juices that remain.

GLAZED SWEET POTATOES

Steps:

• Drain sweet potatoes.
• Cut into smaller chunks and place them in a 4-5 quart slow cooker.
• Add butter, brown sugar, orange juice, salt, cinnamon and stir well.
• Cover and cook on low for 4-5 hours.

AMAZING JERK PORK TENDERLOIN

Steps:

• Place the first 16 ingredients in a food processor; process until smooth.
• Place the butterflied pork and the marinade into a large resealable plastic bag; seal bag and turn to coat.
• Refrigerate for 8-24 hours (24 hours is better, turning bag occasionally to coat).
• Grill the butterflied marinated pork for about 8-9 minutes per side (it is important not to overcook the pork or it will be dry!).

PORK TENDERLOIN WITH GLAZED SWEET ONIONS

Steps:

• Preheat oven to 375°F.
• Melt butter in large frying pan and add the sliced onions and sauté until softened, about 2 minutes.
• Stir in brown sugar, vinegar, raisins or apricots and salt and pepper to taste and cook until the onions are tender and glazed, about 3 minutes.
• Arrange the pork tenderloins in an oiled roasting pan just large enough to hold them comfortably.
• Spoon the glazed onions over the pork. Roast the pork until browned on the outside and just faintly pink in the center, about 45 minutes.
• An instant-read thermometer inserted into the pork should read 155-160°F.
• Transfer the pork tenderloins to a carving board, cover loosely with aluminum foil, and let stand for 5 minutes.
• Slice and serve on warmed individual plates with the glazed onions.

ORANGE-GLAZED PORK WITH SWEET POTATOES

Steps:

• Preheat oven to 350°. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 1/4-in.-thick slices. Arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes., Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, cornstarch, cinnamon and ginger. Microwave, covered, on high, stirring every 30 seconds until thickened, 1-2 minutes. Stir until smooth., Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast until a thermometer inserted in pork reads 145° and sweet potatoes and apples are tender, 45-55 minutes longer. Remove from oven; tent with foil. Let stand 10 minutes before slicing.

RENAL-FRIENDLY JERK PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees.
• Mix last 8 ingredients and coat pork tenderloin.
• Marinate at least 2 hours.
• Roast uncovered for about 35 minutes or until internal temperature is 160 degrees.
• Let roast sit about 10 minutes to let juices settle.
• Slice and serve!

GLAZED PORK ON SWEET POTATO BEDS

Steps:

• Place sweet potatoes and apple in a large saucepan with water to cover. Bring to a boil over high heat. Reduce heat to medium; cover and cook just until tender, 10-12 minutes. Drain. Mash potatoes and apple. Add the next 5 ingredients; keep warm., Stir water into cornstarch until smooth; add syrup, mustard, soy sauce and pepper. Add pork; stir to coat. , In a large skillet, heat oil over medium heat. Brown pork. Add garlic; cook until meat is no longer pink, 3-5 minutes longer. Serve with sweet potatoes and pan juices.,