Amazing Jerk Pork Tenderloin
- Ready In:
- 24hrs 16mins
- 8 green onions, chopped
- 1 small yellow onion, chopped
- 2 tablespoons minced fresh garlic (can use 1 tablespoon)
- 2 tablespoons white vinegar
- 1 1⁄2 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 3 teaspoons kosher salt
- 1⁄2 teaspoon dried thyme (or use 2-3 teaspoons fresh thyme)
- 1 pinch cayenne
- 3 teaspoons brown sugar
- 3 teaspoons minced fresh ginger
- 1 teaspoon allspice
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon black pepper
- 1⁄8 teaspoon cinnamon
- 1 -4 habanero pepper, seeded and chopped
- 1 (1 1/2 lb) pork tenderloin (preferably butterflied)
- Place the first 16 ingredients in a food processor; process until smooth.
- Place the butterflied pork and the marinade into a large resealable plastic bag; seal bag and turn to coat.
- Refrigerate for 8-24 hours (24 hours is better, turning bag occasionally to coat).
- Grill the butterflied marinated pork for about 8-9 minutes per side (it is important not to overcook the pork or it will be dry!).
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Another recipe to add to my collection of much loved pork tenderloin recipes. This was quite easy to prepare and a since using a food processor. The amount of marinade completely engulfed the tenderloin making sure each and every centimeter of surface was infused with flavor. I used two scotch bonnet peppers but included the seeds to keep the heat up. No grill here, I used my well used technique for oven baking. Let the meat sit out for 20 minutes, cook at 490 for 5 minutes to seal, down to 385 until it reaches 145 degrees, broil until it reaches 155. Take from oven and let it rest 8 minutes during which time it reaches 160 before starting to cool. With the lovely crust of jerk, the meat is perfectly tender and packing tons of flavor. Next time I would use a little less brown sugar and maybe a little more ginger and garlic. In either case the meal was great. Thanks Kitz!