Jerk Pork With Papaya

• 1 13 lbs pork tenderloin (or pork loin)
• 1 banana, coarsely chopped
• 34 cup chutney (mango or other)
• 14 cup lime juice
• 3 tablespoons coconut, sweetened flaked
• 1 lb angel hair pasta, dry
• 34 cup chicken broth
• 14 cup seasoned rice vinegar
• 14 cup cilantro, firmly packed
• 3 tablespoons water
• 3 tablespoons fresh gingerroot, minced
• 2 tablespoons black peppercorns, whole
• 1 tablespoon ground allspice
• 1 tablespoon brown sugar, packed
• 2 garlic cloves
• 12 teaspoon crushed red pepper flakes
• 14 teaspoon coriander, ground
• 14 teaspoon ground nutmeg

1. Prepare Jerk seasoning paste by combining all ingredients in a blender or food processor until a smooth paste.
2. Place pork and jerk paste in a zip lock bag and refrigerate 20 minutes or up to 1 day.
3. In a bowl combine banana, chutney, 1 tablespoon lime juice and coconut.
4. Set aside.
5. Prepare barbecue for indirect cooking.
6. Place drip pan between coals.
7. Place pork in center of grill above drip pan.
8. Cover barbecue, open vents and cook until meat thermometer inserted in thickest part of pork registers 155F, about 20 minutes for tenderloins.
9. Transfer to platter and keep warm.
10. Cook pasta until just done.
11. Drain well and return to pan.
12. Add broth and store over medium heat until pasta has absorbed most of broth.
13. Mix in vinegar, minced cilantro, remaining 3 tablespoons lime juice mixed with sugar.
14. Cut pork across grain into 1/2 inch thick slices.
15. Serve over pasta and garnish with papaya and cilantro sprigs.
16. Serve with banana chutney relish to add to taste.

pork tenderloin, banana, chutney, lime juice, coconut, angel hair pasta, chicken broth, rice vinegar, cilantro, water, fresh gingerroot, black peppercorns, ground allspice, brown sugar, garlic, red pepper, coriander, ground nutmeg

Taken from www.food.com/recipe/jerk-pork-with-papaya-452756 (may not work)