Jerk Pork Tenderloin Food

CHEF JOHN'S GRILLED JERK PORK TENDERLOIN

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).

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.

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!).

GRILLED JERK PORK TENDERLOIN

Steps:

• Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.
• Place the pork tenderloin in a shallow casserole dish. Spread mixture on all sides of the meat (wear gloves or use a spatula). Cover and refrigerate for 8 hours.
• Preheat grill for medium-high heat.
• Lightly oil grate. Add soaked wood chips to coals, if using. Grill slabs of tenderloin, turning as needed, about 6 to 7 minutes on each side, or until the internal temperature has reached 145 degrees F (63 degrees C).
• Remove meat from grill; allow to rest for 5 minutes. Slice thinly and serve.

W W JERK PORK TENDERLOIN

Steps:

• Preheat oven to 350º.
• Combine the onion and all spices in a small bowl.
• Rub spice mixture over the tenderloin.
• Place in shallow roasting pan and roast until 160º or approximately 45 minutes.
• Transfer to cutting board, cover loosely with foil and let stand for 10 minutes.
• Cut into 12-18 slices.
• *You can also use 6 lean boneless pork chops. Make sure to trim all visible fat.
• **Also good on chicken.

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,.

JERK PORK TENDERLOIN

Steps:

• Stir first 5 ingredients in small skillet over medium heat until fragrant, about 30 seconds. Finely grind spice mixture in spice grinder; transfer to processor. Add all remaining ingredients except pork; blend until wet paste forms. Place pork in large glass baking dish and coat with paste. Cover; chill overnight.
• Preheat oven to 400°F. Transfer pork coated with paste mixture to rimmed baking sheet. Roast pork until thermometer inserted into center registers 150°F for medium, about 35 minutes. Slice pork and serve.

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).

JERK PORK TENDERLOIN WITH SWISS CHARD

Steps:

• In a blender, combine scallions, vinegar, soy sauce, ginger, garlic, jalapeno, 2 tablespoons oil, thyme, allspice, nutmeg, and 1/4 teaspoon ground pepper. Puree until smooth. Place marinade in a resealable plastic bag. Add pork, turning to coat. Refrigerate for at least 1 hour and up to 24 hours.
• Heat grill to high. Oil grates. Lift pork from marinade. Season with salt. Grill 8 to 10 minutes per side or until an instant-read thermometer registers 145 degrees. Let cool 5 minutes.
• Meanwhile, in a large saucepan, heat remaining oil over medium. Add chard ribs and cook, stirring occasionally until crisp-tender, about 10 minutes. Add leaves, salt, and pepper; cook, stirring occasionally, until tender.

JERK PORK

Steps:

• Make marinade:
• Pur&ée marinade ingredients in a small food processor or a blender and transfer to a sealable plastic bag.
• Marinate pork, then grill:
• Put pork in bag, turning to coat, and seal bag. Marinate pork, chilled, turning occasionally, 8 hours. Brush a well-seasoned cast-iron ridged grill pan lightly with some oil and heat over moderately high heat until hot but not smoking. Grill pork, seasoned with salt, in batches over moderate heat, turning occasionally, until cooked through, about 9 minutes on each side. (Discard any remaining marinade in bag.) Transfer pork to a plate to cool slightly. With your fingers, shred warm pork into a bowl and toss with oil, scallion, and salt to taste. Keep warm, covered.

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.

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!

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.