Prep 5 mins
Cook 20 mins
Nice and flavourful dish; serve with salad and rice. From Canadian Food Network. The rub can be added up to 24 hours ahead
- 44.37 ml vegetable oil
- 4 garlic cloves, minced
- 1 scotch bonnet chili pepper, seeded, and, minced
- 29.58 ml thyme, chopped fresh
- 14.79 ml paprika
- 9.85 ml allspice
- 9.85 ml pepper
- 4.92 ml ground cumin
- 2.46 ml salt
- 1.23 ml ground cinnamon
- 1.23 ml nutmeg
- 680.38 g pork, tenderloin
- In bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.).
- Place pork on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
- Transfer to cutting board; tent with foil and let stand 5 minutes.
- Cut into 1/2-inch (1 cm) thick slices.
I was surprised that all those different spices came together so good. The spiciness of it didn't hit me until I was done eating. Made for Zaar Cookbook Tag.
What a great recipe Deantine. A really authentic jerk recipe. My dh was over the moon with this hot and spicy treat. I used a huge scotch bonnet and was really glad that I did. I served this lovely pork two ways....one for me and one for dh. My pork slices were served on top of corn griddle cakes and drizzled with a sweet hot & spicy bbq sauce. Thanks for sharing a recipe that we will be having again.
The whole family raved over this, including the picky kids. The only substitution I made was to use 1/4 teaspoon cayenne for the scotch blue bonnets. It offered just enough kick for all. It's great leftover sandwiches & snacking cold from the fridge. Thanks a bunch for posting your recipe Deantini!