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      jerk pork tenderloin

      2 1-pound pork tenderloins
      1 small onion, chopped
      2 T soy sauce
      1 T fresh ginger, grated
      1 T olive oil
      1/4 cup vinegar
      1/4 cup brown sugar
      2 tsp ground allspice
      1 T fresh thyme, chopped
      1/4 tsp ground cinnamon
      1/2 tsp ground nutmeg
      salt and pepper to taste
      4 Serrano peppers, seeded and chopped
      3 cloves garlic, minced

      Slice tenderloins lengthwise, without cutting all the way through.

      Combine remaining ingredients in a food processor and blend. Pour
      mixture over pork and refrigerate for several hours to allow flavors
      to blend.

      Remove pork from marinade and grill over medium-hot coals until pork
      is done; you may baste pork with remaining marinade as you grill. If
      you would like to use hotter peppers feel free. Serrano peppers are
      about a 7 on a scale of 10 for heat.

      Habanero peppers and scotch
      bonnets are the hottest, with a 9-10 rating. If you prefer less heat,
      try using an Anaheim pepper that rates about a 3 but still has great
      flavor.

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