Jamaican Jerk Pork Tenderloins with Gingered BBQ Drizzle (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 (1 to 1 1/2-pound) pork tenderloins, trimmed of fat |
1/2 cup fresh lime juice |
1 cup jerk marinade, recipe follows |
2 teaspoons kosher salt |
vegetable oil |
gingered bbq drizzle, for serving, recipe follows |
Directions:
1. Rinse meat well and pat dry with paper towels. Rub the lime juice all over the meat, place in a nonreactive bowl, and set aside, refrigerated, for 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, drizzled with the Gingered BBQ Drizzle.
3. Fried plantains and/or any sweet potato dish would both make nice accompaniments to the pork.
4. Jerk Marinade:
5. 1/2 cup chopped fresh thyme leaves
6. 1 cup chopped green onions
7. 1/2 cup chopped parsley leaves
8. 1/2 cup minced onion
9. 2 tablespoons brown sugar
10. 2 crushed bay leaves
11. 2 teaspoons ground allspice
12. 1 teaspoons ground nutmeg
13. 1/2 teaspoon ground cinnamon
14. 1/2 teaspoon coriander seeds
15. 2 Scotch bonnet chiles, seeded
16. 1 1/2 tablespoons minced garlic
17. 1 tablespoon minced fresh ginger
18. 1 teaspoon salt
19. 1 teaspoon freshly ground black pepper
20. 1/4 cup plus 2 tablespoons vegetable oil
21. 1/4 cup soy sauce
22. 3 tablespoons lime juice
23. 2 tablespoons vinegar
24. 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. Transfer to a nonreactive bowl and stir in the soy sauce, lime juice, and vinegar.
25. Refrigerate, in a glass container with a lid, until ready to use. Any unused marinade will keep for up to 1 month.
26. Yield: about 1 1/2 cups marinade
27. Gingered BBQ Drizzle:
28. 6 tablespoons ketchup
29. 1 tablespoon Worcestershire sauce
30. 1/4 cup pineapple juice
31. 1 tablespoon butter
32. 2 tablespoons fresh lime juice
33. 2 tablespoons vinegar
34. 1/4 cup firmly packed brown sugar
35. 2 tablespoons minced fresh ginger
36. 1 tablespoon Tamarind pulp
37. 1 teaspoon salt
38. 1 teaspoon dry mustard
39. 1 teaspoon minced garlic
40. 1/2 Scotch bonnet chile, seeded and minced
41. 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. Serve the sauce either warm or at room temperature, drizzled over the Jerk Pork Tenderloins.
42. Yield: about 1 cup
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