Jamaican Jerk Pork Filet Mignon
"A different way to prepare a pork loin. It was easy to prepare, and produced great results. I just made this one up as I went....If you really want to simplify it use a store bought Jamaican Jerk Spice mix."
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 3 lbs boneless pork loin
- 8 slices bacon
- 1 teaspoon extra virgin olive oil
- 2 tablespoons onion powder
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 1 tablespoon ground thyme
- 1 1⁄2 teaspoons ground allspice
- 3⁄4 teaspoon ground cinnamon
- 3⁄4 teaspoon ground red pepper
- 8 tablespoons fruit chutney
directions
- To make Jerk Seasoning, mix all spices together and set aside.
- Preheat oven to 400°F.
- Remove fat cap and silver skin ( I used a filet knife).
- Cut loin across grain into 3/4" to 1" filet mignons.
- Wrap a slice of bacon around circumference of filets, secure with toothpick(s).
- Sprinkle and rub Jerk Seasoning on both sides of filets. Left over seasoning can be stored in an air tight container.
- Coat iron skillet (or other oven ready pan) with olive oil (spray on pan coating can be used instead) to high heat on stove.
- Fry both sides of the filets until well browned (about 2 minutes per side).
- Put browned filets and skillet into preheated oven.
- Bake 20 minutes or until internal temp of filet is 160°F.
- Remove from pan and let stand 5 minutes.
- Garnish with 1 Tbsp of fruit compote per serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Mmmm, good! This was juicy and flavorful, and the fragrant smell was just fantastic. The only thing I might do differently next time, is to try it without the bacon (I can't believe I just said I was going to leave out bacon). This was served with Rice and Peas #10713. I loved everything about this. Will most definitely make it again.
RECIPE SUBMITTED BY
IAKnight
Oskaloosa, Iowa
<p>I love to cook! My mother taught Boy's Foods at our local high school when I was growing up, and thus my brother, my father and I all spend a lot of time in the kitchen creating. Fortunately when I experiment in the kitchen I have a lot more hits than misses (at least according to my wife). <br /> <br />I am the father of 2 grown kids (college) and a step-kid (about the same age) and very happily married! I worked as an agriculture researcher (hence the public name) for 20 years. I now work for the Knights of Columbus. <br /> <br />To relax I like to draw and play guitar, and of course, cook. Sometimes I think the artist in me comes out in the kitchen in how I create some new dishes. My only downfall is that I don't document what I am doing very well. So sometimes I have a great dish; but may have a hard time re-creating it. <br /> <br />I was taught to be a good cook one must taste what they are cooking. A recipe is a guideline for the dish, but don't be afraid to color outside the lines. I have often pondered getting formal training in the culinary arts - but in the mean time we (my wife and I) watch a lot of the Food Network. Recipezaar has be a great resource too. <br /> <br />Please feel free to rate my posted recipes! You suggestions would be greatly appreciated</p>
