Jerked Pork Tenderloins
Jamaican in origin, this dish can be prepared with chicken breasts or legs, too.
Yield
6 servingsPrep
20 minCook
20 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork tenderloin
|
|
| ½ | cup |
onions
chopped |
|
| 2 |
garlic cloves
slivered |
*
|
|
| ½ | small |
hot chili peppers
|
*
|
| 2 | tablespoons |
soy sauce, sodium reduced
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | teaspoon |
orange zest
grated |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 2 | tablespoons |
orange juice
|
|
|
ginger
1 inch piece |
*
|
||
| ½ | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
allspice
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
curry powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | lbs |
pork tenderloin
|
|
| 118 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
slivered |
*
|
| 0.5 | small |
hot chili peppers
|
*
|
| 3E+1 | ml |
soy sauce, sodium reduced
|
|
| 15 | ml |
vegetable oil
|
|
| 5 | ml |
orange zest
grated |
|
| 5 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
orange juice
|
|
| 1 | each |
ginger
1 inch piece |
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
allspice
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 1.3 | ml |
curry powder
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Trim pork tenderloins; place in shallow glass dish.
Set aside.
In food processor, pure onions, garlic, hot pepper, soy sauce, oil, orange and lemon rinds, orange juice, ginger, thyme, cinnamon, allspice, nutmeg, curry powder, salt and pepper.
Pour onion mixture over pork tenderloins, turning to coat all sides.
Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours, turning pork occasionally.
Reserving marinade, transfer pork to foil-lined rimmed baking sheet.
Broil, basting once with marinade, for about 20 minutes or until meat is browned but still has hint of pink inside.
Tent with foil; let stand for 10 minutes before serving.
Notes: If you like your food spicy hot, simply increase the amount of hot pepper.
If fresh hot peppers are unavailable, use ½ teaspoons hot pepper sauce, or reduce amount to suit your family.
You can also use ½ teaspoons dried ground ginger when fresh is not at hand.
