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Jerked Pork Tenderloins

 

Jamaican in origin, this dish can be prepared with chicken breasts or legs, too.
44

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

2

hrs

 

Ingredients

3 lbs pork tenderloin
118 ml onions
chopped
2 each garlic cloves
slivered
*
0.5 small hot chili peppers
*
30 ml soy sauce, sodium reduced
15 ml vegetable oil
5 ml orange zest
grated
5 ml lemon zest
grated
30 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 255g (9.0 oz)
Amount per Serving
Calories 30629% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 413mg 17%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 97g
Vitamin A 0% Vitamin C 11%
Calcium 2% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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