Emeril's Jamaican Jerk Pork Tenderloins

Submitted by Gianni 23

"A grand slam by Emeril. I used 4 tenderloins and marinated them for 36 hours, and the taste was out of this world"

 

• Ready In: 45mins
• Ingredients: 22
• Serves: 8-10

ingredients

• 2 pork tenderloin, trimmed of fat
• 1⁄2 cup fresh lime juice
• 1⁄2 cup chopped fresh thyme leave
• 1 cup chopped green onion
• 1⁄2 cup chopped fresh parsley leaves
• 1⁄2 cup minced onion
• 2 tablespoons brown sugar
• 2 crushed bay leaves
• 2 teaspoons ground allspice
• 1 teaspoon ground nutmeg
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon coriander seed
• 2 scotch bonnet peppers, seeded
• 1 1⁄2 tablespoons minced garlic
• 1 tablespoon minced fresh ginger
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1⁄4 cup vegetable oil, plus
• 2 tablespoons vegetable oil
• 1⁄4 cup soy sauce
• 3 tablespoons lime juice
• 2 tablespoons vinegar

directions

1. Rub the tenderloins with lime juice and set aside 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.
2. Preheat a grill to medium-low. Remove the meat from the marinade, leaving some of the marinade clinging to the surface of the meat. Season the meat with the 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 to 150 degrees F, 28 to 30 minutes. Remove the tenderloins from the grill and allow to rest for at least 10 minutes before serving. When ready to serve, slice the tenderloins into 1/2-inch thick slices on a slight diagonal and serve fanned out on a plate,.

Reviews

[giani23]

Just making a counterpoint to the other reviewer. He found the amount of herbs and spices confusing to the tongue, but I think that intricacy is the essence of jerk, a Carribean staple, and I found this to be the tastiest jerk anything I've ever had. All kudos to Emeril; I merely cut and pasted here as I thought it was perhaps the best tasting meat dish I've ever had (and I've won bbq cook-offs).

 

[Chef ian b]

this is a very nice recipe, but we found the amount of herbs and spices confusing on the taste buds, we would take out the ground allspice, coriander seed and salt and use just the remaining ingredients. the tenderloin was the best we have ever tasted so sorry about the 2 star rating but i may well upgrade that after trying it again without the ingredients i have stated