Jerked Pork & Mushroom Stack
Submitted by aztecs
Jerked pork tenderloin seared then stacked on rice with sautéed portabello mushrooms, all drenched in a spiced cream sauce with allspice, coriander, and Worcestershire. Caribbean heat meets French technique on one plate.
YIELD
4 servingsPREP
20 minCOOK
35 minREADY
1 hrsJerk seasoning gets a silky treatment here. Pounded pork tenderloin takes a quick sear, just 40 seconds a side, so the crust grabs the wet rub without drying out the interior. The real magic happens in the leftover fond: heavy cream hits the hot pan and picks up every charred bit of spice, then allspice and coriander push it toward warm Caribbean territory before a pat of cold butter finishes the sauce glossy.
Portabellos get their own garlic-oil rub and a fast sauté, keeping them meaty rather than watery. Everything stacks over rice so the grains catch the sauce as it runs down.
Chef Tips
- Pound the pork to an even thickness or the thin edges will overcook before the center gets a proper sear.
- Heat the pan until it’s almost smoking before the pork hits. A timid pan steams the jerk rub instead of caramelizing it.
- Reduce the cream slowly. Rushing it will break the sauce and leave a greasy slick on top.
- Stir the butter in off the heat so it emulsifies rather than melting flat.
Variations
- Swap the pork for boneless chicken thighs. Same sear, same sauce, slightly longer finish in the oven.
- Trade white rice for coconut rice to double down on the island flavor.
- Add a squeeze of fresh lime over the finished plate to cut through the cream.
Ingredients
Directions
Pre-heat the oven to 250 degrees.
Slice pork into 4 equal pieces, place each piece between sheets of plastic wrap and pound thin.
Rub the mushrooms with roasted garlic, some of the olive oil.
Rub the pork with the wet jerk seasoning, sprinkle with 2 tablespoons of the dry jerk seasoning, and then dip the pork into a dish of the remaining olive oil.
Heat a large sauté pan until almost smoking, lay the slices of pork in the pan and sear about 40 seconds on each side.
Remove the pork to an oven proof dish. Add the mushrooms to the sauté pan and sauté them about 1 minute per side, or until softened.
Then put the mushrooms in the dish with the pork and keep them warm in the oven.
In the same sauté pan pour the cream and add the coriander, allspice, the remaining dry jerk seasoning, and the Worcestershire sauce.
Reduce until the sauce thickens and then stir in the butter.
Season with salt, if necessary.
Put ¼ of the rice on each serving plate, put a slice of pork on the rice, top with a mushroom and spoon the sauce over the top.
Scatter the green onions over the plate as garnish.
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