Jamaican Jerk Pork Tenderloins with Gingered BBQ Drizzle

  1. Rinse meat well and pat dry with paper towels.
  2. Rub the lime juice all over the meat, place in a nonreactive bowl, and set aside, refrigerated, for 15 minutes.
  3. Add the Jerk Marinade and turn to coat meat well.
  4. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.
  5. Preheat a grill to medium-low.
  6. Remove the meat from the marinade, leaving some of the marinade clinging to the surface of the meat.
  7. Season the meat with the kosher salt and lightly oil the grill grates.
  8. 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.
  9. Remove the tenderloins from the grill and allow to rest for at least 10 minutes before serving.
  10. When ready to serve, slice the tenderloins into 1/2-inch thick slices on a slight diagonal and serve fanned out on a plate, drizzled with the Gingered BBQ Drizzle.
  11. Fried plantains and/or any sweet potato dish would both make nice accompaniments to the pork.
  12. 1/2 cup chopped fresh thyme leaves
  13. 1 cup chopped green onions
  14. 1/2 cup chopped parsley leaves
  15. 1/2 cup minced onion
  16. 2 tablespoons brown sugar
  17. 2 crushed bay leaves
  18. 2 teaspoons ground allspice
  19. 1 teaspoons ground nutmeg
  20. 1/2 teaspoon ground cinnamon
  21. 1/2 teaspoon coriander seeds
  22. 2 Scotch bonnet chiles, seeded
  23. 1 1/2 tablespoons minced garlic
  24. 1 tablespoon minced fresh ginger
  25. 1 teaspoon salt
  26. 1 teaspoon freshly ground black pepper
  27. 1/4 cup plus 2 tablespoons vegetable oil
  28. 1/4 cup soy sauce
  29. 3 tablespoons lime juice
  30. 2 tablespoons vinegar
  31. In the 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.
  32. Transfer to a nonreactive bowl and stir in the soy sauce, lime juice, and vinegar.
  33. Refrigerate, in a glass container with a lid, until ready to use.
  34. Any unused marinade will keep for up to 1 month.
  35. Yield: about 1 1/2 cups marinade
  36. 6 tablespoons ketchup
  37. 1 tablespoon Worcestershire sauce
  38. 1/4 cup pineapple juice
  39. 1 tablespoon butter
  40. 2 tablespoons fresh lime juice
  41. 2 tablespoons vinegar
  42. 1/4 cup firmly packed brown sugar
  43. 2 tablespoons minced fresh ginger
  44. 1 tablespoon Tamarind pulp
  45. 1 teaspoon salt
  46. 1 teaspoon dry mustard
  47. 1 teaspoon minced garlic
  48. 1/2 Scotch bonnet chile, seeded and minced
  49. 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.
  50. Serve the sauce either warm or at room temperature, drizzled over the Jerk Pork Tenderloins.
  51. Yield: about 1 cup

pork tenderloins, lime juice, marinade, kosher salt, vegetable oil, drizzle

Taken from www.foodnetwork.com/recipes/emeril-lagasse/jamaican-jerk-pork-tenderloins-with-gingered-bbq-drizzle-recipe.html (may not work)

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