February 8, 2009

Jamaican Jerk Pork Tenderloins with BBQ Drizzle

We had our monthly dinner party at Doug & Tori's tonight. The theme was Caribbean food. Chris found an awesome recipe on Food Network for Jerk Pork Tenderloins with BBQ Drizzle. Ohhhh myyyyy god it was amazing!! We hope you enjoy it as much as we did. It consists of a lot of ingredients but is really easy to prepare. We served with fried plantains and it was a good accompaniment.

2 (1 - 1 1/2 lbs) pork tenderloins, trimmed of fat
1/2 cup lime juice
1 cup jerk marinade, recipe follows
2 tsp kosher salt
vegetable oil
BBQ Drizzle, for serving, recipe follows

Rinse meat well and pat dry with paper towels. Rub the lime juice all over the meat, place in a nonreactive bowl and set aside in the refrigerator for 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 marinade, leaving some of the marinade clinging to the surface of the meat. Season the meat with 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 145-150 degrees F. (about 28-30 minutes). Remove the tenderloins from the grill and allow to rest for at least 10 minutes before serving. When ready to serve, slice into 1/2 inch thick slices on a slight diagonal and serve fanned out on a plate, drizzled with BBQ drizzle.

1/2 cup chopped fresh thyme leaves
1 cup chopped green onions
1/2 cup chopped parsley leaves
1/2 cup minced onion
2 tbsp brown sugar
2 crushed bay leaves
2 tsp ground allspice
1 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp coriander seeds
2 Scotch bonnet chiles, seeded (habanero)
1 1/2 tsp minced fresh ginger
1 tsp salt
1 tsp ground pepper
1/4 cup plus 2 tbsp vegetable oil
1/4 cup soy sauce
3 tbsp lime juice
2 tbsp vinegar

In a bowl of a food processor combine the thyme, green onions, parsley, onion, brown sugar, bay leaves, allspice, nutmeg, cinnamon, coriander seeds, chiles, garlic, ginger, salt, pepper, and vegetable oil and process to a smooth paste. Transfer to a nonreactive bowl (glass) and stir in the soy sauce, lime juice, and vinegar. Refrigerate with a lid or plastic wrap until ready to use. Any unused marinade will keep for up to 1 month.

6 tbsp ketchup
1 tbsp Worcestershire sauce
1/4 cup pineapple juice
1 tbsp butter
2 tbsp lime juice
2 tbsp vinegar
1/4 cup firmly packed brown sugar
1 tbsp Tamarind pulp
1 tsp salt
1 tsp dry mustard
1 tsp minced garlic
1/2 Scotch bonnet chile, seeded and minced (habanero)

Combine all ingredients in a small saucepan and cook over medium heat until reduced enough to coat the back of a spoon (about 10 minutes). Serve the sauce either warm or room temperature, drizzled over the Jerk Pork Tenderloins.

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