Jamaican Pork Tenderloin Recipes

Steps:

• trim fat from pork.
• Combine lime juice and next 5 ingredients in a large heavy duty, zip top plastic bag.
• Add pork; seal bag, and marinate in refrigerator for 30 minutes.
• Remove pork from bag, reserving marinade.
• Coat grill rack with cooking spray; place on grill over medium coals.
• Place pork on rack and grill covered, 30 minutes or until meat thermometer registers 160 degrees, turning and basting pork occasionally with reserved marinade.
• Cut into 1/4 inch thick slices.
• Serve with chutney.

Steps:

• Preheat oven to 350 degrees F.
• Mix jerk seasoning with the oil in a small bowl (this will thin it and cut the heat). Trim any excess fat from the pork loin, leaving a thin-layered wide strip down the center of the top. Evenly rub the entire pork loin with the jerk seasoning mixture. Place pork loin in a shallow greased roasting pan, and bake for 20 minutes. Then reduce the temperature to 300 degrees F and continue baking for about 1 more hour, or until a meat thermometer stuck in the thickest part reads 145 degrees F. Remove from oven and let rest for at least 10 minutes before slicing.

Steps:

• Combine the ginger, garlic powder, onion powder, cayenne pepper, cloves, brown sugar, 1/2 teaspoon of salt & the black pepper.
• Rub spice mixture over the pork.
• Let stand 15 minutes.
• Combine the honey, tomato paste, vinegar and the remaining 1/4 teaspoon salt in a separate bowl. Stir to blend. Set aside.
• Broil pork @ medium-high heat, about 3 minutes each side.
• Reduce heat, continue cooking about 14-16 minutes.
• Baste with honey-tomato glaze.
• Cook until pork is slightly pink in the center.
• Cool on a cutting board for 5 minutes before slicing.

Steps:

• Rub the tenderloins with lime juice and set aside 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.
• 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,.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine brown sugar, jerk seasoning, paprika, thyme, oregano, seafood seasoning, and crushed red pepper in a bowl; rub generously all over the tenderloin. Wrap with bacon and secure with toothpicks. Coat lightly with oil and place in a loaf pan or casserole dish. Sprinkle any remaining spice rub on top, cover with some diced onion, and surround with remaining onion.
• Bake, uncovered, in the preheated oven until pork is slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Combine the jerk seasoning and the vegetable oil according to the label directions to make a paste-like marinade.
• Coat the tenderloins and cover them tightly and refrigerate them for 2 to 3 hours.
• Smoke over medium heat for 30 minutes using 3 tablespoons of cherry wood chips.
• Check for doneness. Serve them sliced thin with cilantro garnish and black beans and rice.