Hi everybody...I'm back with another tenderloin recipe....Jerk Pork Tenderloin...from Jamaica....
This Juicy, grilled pork tenderloin gets a burst of flavor from an herb-packed marinade (cilantro! parsley! thyme!) that also has hints of orange juice and brown sugar for an unexpectedly sweet touch.
- 1 cup(s) olive oil, plus more for grill
- 1/4 cup(s) fresh orange juice
- 1 bunch(es) fresh flat-leaf parsley, leaves only
- 1 bunch(es) fresh cilantro, leaves only
- 1 bunch(es) whole scallions, coarsely chopped
- 2 medium coarsely chopped shallots
- 1 piece(s) (2 inches) fresh ginger, peeled and coarsely chopped
- 3 tablespoon(s) white wine vinegar or distilled white vinegar
- 2 tablespoon(s) fresh thyme leaves
- 1/2 habanero chili or 1 jalapeño chili
- 2 tablespoon(s) light brown sugar
- 1 tablespoon(s) Worcestershire sauce
- 1/4 teaspoon(s) ground cloves
- 1/4 teaspoon(s) ground allspice
- 2 pork tenderloins (1 pound each), trimmed of silver skin
- 1 teaspoon(s) kosher salt
- Put all ingredients (except pork tenderloins and salt) in a blender and puree until smooth.
- Put tenderloins in a large ziplock food storage bag. Pour half the marinade over pork; seal bag and refrigerate for at least 8 hours or up to 24 hours. Cover and refrigerate remaining marinade.
- When ready to grill pork, preheat a gas grill or a ridged grill pan to medium, or prepare a fire in a charcoal grill, letting coals burn until covered with white ash. Take reserved marinade out of the refrigerator. Stir in 1/4 teaspoon salt and bring to room temperature by letting it sit while grilling pork.
- Remove pork from marinade and brush off herbs and spices. Discard marinade in bag.
- Sprinkle tenderloins with remaining 3/4 teaspoon salt. Oil the grill rack. Grill tenderloins (turning them at least 4 times to ensure even cooking), 18 to 20 minutes, until an instant-read thermometer inserted into the center of each reads 145 degrees; the meat should still be faintly pink and juicy. Transfer to a carving board and let rest 10 minutes to allow the juices to redistribute.
- Cut pork into 1/2-inch-thick diagonal slices. Divide among 4 plates and serve with reserved marinade as a sauce.
Enjoy! Eat well my friends!