Sunday, October 12, 2014

Taste of the Islands: Jamaican Jerk Pork

Just wanted to have a little taste of the Islands one weekend!  :-)
Serving suggestion:  Caribbean-style Rice & Beans - Recipe: CLICK HERE!


2 cups coarsely chopped green onions
1/2 cup coarsely chopped onion
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons fresh thyme
2 teaspoons brown sugar
2 teaspoons chopped peeled fresh ginger
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
2 garlic cloves, minced
1 to 4 habanero or jalapeno peppers, seeded and chopped
1 (1 1/2-pound) pork tenderloin, trimmed
Cooking spray

A small pork tenderloin is pretty reasonably priced.

I don't usually have fresh ginger root on hand, but I keep
ginger paste in the fridge as an alternative (Asian market).

If you don't have fresh peppers, it's ok to use the jar variety in a pinch. 

Place first 15 ingredients in a blender or food processor, and process until smooth.
Put ingredients in the blender
After blending, you get this creamy, heavenly-scented marinade!
 (OPTIONAL:  Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat.)   Personally, I just left my loin WHOLE.
Whenever I marinade meat, I poke a few holes in it
with a toothpick so some of the flavor can get inside!
 Combine pork and marinade mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours.

Seal and refrigerate! 

Prepare grill by preheating to 300-350° and brushing a little oil on the grates or use cooking spray.

After marinating for your chosen allotted time, remove pork from dish or bag; discard remaining marinade.

Grill 8 minutes on each side or until meat thermometer registers 150-160°.

Turn meat 90 degrees about every 8 minutes. 

Cook until internal temperature is 150-160 degrees. 

 Remove from grill, cover and let rest at least 3 - 5 minutes before cutting.
Cover and let rest 3- 5 minutes before cutting.

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