Jamaican Jerked Pork Tenderloins
From the 1999 KLO dinner — Caribbean
Jamaican Jerked Pork Tenderloins
- 2 pork tenderloins (1-1/2 lbs)
- 1/2 cup onions, chopped
- 2 garlic cloves, slivered
- 1/2 small hot pepper
- 2 Tbsp soy sauce
- 1 Tbsp vegetable oil
- 1 tsp orange rind, grated
- 1 tsp lemon rind, grated
- 2 Tbsp orange juice
- 1″ piece fresh ginger
- 1/2 tsp dried thyme
- 1/4 tsp cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp curry powder
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Choose pork tenderloins that are at least 3/4 lb each. Jamaican in origin, this dish can be prepared with chicken breasts or legs, too. If you like your food spicy hot, simply increase the amount of hot pepper. If fresh hot peppers are unavailable, use 1/2 tsp hot pepper sauce, or reduce amount to suit your family. You can also use 1/2 tsp dried ground ginger when fresh is not at hand.
Trim pork tenderloins; place in shallow glass dish. Set aside. In food processor, pure onions, garlic, hot pepper, soy sauce, oil, orange and lemon rinds, orange juice, ginger, thyme, cinnamon, allspice, nutmeg, curry powder, salt and pepper.
Pour onion mixture over pork tenderloins, turning to coat all sides. cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours, turning pork occasionally.
Reserving marinade, transfer pork to foil-lined rimmed baking sheet. Broil, basting once with marinade, for about 20 minutes or until meat is browned but still has hint of pink inside. Tent with foil; let stand for 10 minutes before serving.