1 small scotch bonnet chili pepper, seeded and quartered
2 cloves garlic quartered
1 inch piece fresh peeled ginger, coarsely chopped
2 tbsp red wine vinegar
2 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp brown sugar
2 tsp chopped fresh thyme or 1/2 tsp dried
1 1/2 tsp ground allspice
1/4 tsp cinnamon
1/4 tsp nutmeg
Salt and freshly ground pepper to taste
2 12 oz pork tenderloins
Instructions
To make Jerk seasoning, puree onion, pepper, garlic, ginger, vinegar, soy sauce, oil, brown sugar, thyme, allspice, cinnamon, nutmeg, salt and pepper in a food processor until smooth.
Cut tenderloins crosswise to make 4 pieces. Place in a shallow bowl and spread with jerk seasoning. Marinate at room temparature, turning occasionally, for up to 30 minutes or cover and refrigerate for up to one day.
Place pork on greased grill over medium heat and cook, turning occasionally and brushing with marinade for 12 to 16 minutes or until pork is nicely browed with just a hint of pink inside. Transfer to a cutting board and cut into thick diagonal slices.
Originally Submitted
7/1/2011
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