Renal Friendly Jerk Pork Tenderloin Food

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.

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!

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.

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!).

JERK PORK TENDERLOIN WITH FRESH PINEAPPLE CHUTNEY

Steps:

• To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag.
• Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
• Prepare grill.
• Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155° or until desired degree of doneness. Let pork stand 10 minutes.
• Slice pork into 1/2-inch-thick slices.
• To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork.

SMOKED PORK TENDERLOIN

Steps:

• For the brine: Combine all brine ingredients in a pot. Simmer for 3-4 minutes over medium heat or until salt and sugar is dissolved. Cool.
• Pour the brine into a large bowl. Add the pork and cover. Refrigerate for 2 hours.
• Preheat an electric smoker to 250 degrees F. Load the smoker with apple wood, cherry wood or hickory chips.
• Remove the pork from the brine and pat dry. Rub the BBQ seasoning all over the meat.
• Place the meat either on the smoker rack or in a disposable foil pan. Smoke for 1 1/2 hours or until a thermometer inserted into the center of the meat registers 145 degrees F.
• Brush the BBQ sauce all over the pork. Lower the smoker temperature to 175 degrees F and smoke for an additional 30 minutes.
• Let the pork sit for 5 minutes, then slice and serve.

TENDERLOIN WITH MUSTARD SAUCE

Steps:

• Preheat oven to 425° F.
• Combine pepper, paprika, breadcrumbs, parsley and canola oil in a small bowl. Spread mixture on a piece of waxed paper longer than tenderloin.
• Trim the fat and skin from the tenderloin and tie with kitchen string.
• Brush the tenderloin with 1/4 cup mustard, then roll in spice mixture to coat.
• Insert meat thermometer into middle of the tenderloin and place on a roasting rack. Cook 30 to 45 minutes, until thermometer registers 145° F for beef or 160° F for pork.
• Let meat rest 10 to 15 minutes then slice into 12 portions.
• To make sauce, heat remaining 1/4 cup mustard, horseradish and brown sugar in a small pan over medium heat.
• Cook and stir for 3 minutes.
• Reduce heat to low and stir in sour cream. Remove from heat and serve over tenderloin.