Jerk Pork Tenderloins

Jon Wimer

Ingredients

• 2 Pork Tenderloins - 1 (1.5 lb) Package - Trimmed	• 1 Tbs Dark Rum
• 2 Tbs Ground Allspice	• 1.5 tsp Chopped Fresh Ginger
• &#189 tsp Each Ground Cinnamon and Ground Nutmeg	• 1.5 tsp Honey
• 1 tsp Ground Cloves	• 1.5 tsp Cane Syrup or Light Molasses
• &#189 Cup Sliced Green Onions (white and green parts)	• 1.5 tsp Ground Black Pepper Plus ¼ Tsp Salt
• 2 Whole Habanero Chilies, Quartered	• 1 tsp Dark Brown Sugar
• 1.5 tsp Minced Garlic	• &#190 tsp Worcestershire Sauce
• 2 Tbs Fresh Thyme Leaves	• &#189 tsp Habanero Hot Pepper Sauce
• 2 Tbs Fresh Lime Juice	• 1/8 tsp Crushed Red Pepper
• 2 Tbs Canola Oil
• 1 Tbs Soy Sauce

Instructions

Place allspice and all remaining ingredients in a blender or food processor and puree into a thick paste. Store in a sealed container and refrigerate for up to a week. Makes about 1 cup.

Rub desired amount of jerk paste onto 2 pork tenderloins (1 cryovac package). Usually about a half cup will do it. Allow to marinate for at least 2 hours and up to 2 days. Remove pork from marinade and tie the 2 loins together (large end of one tied to small end of the other) with kitchen twine in 4 places. Using direct heat, roast at 350 degrees until internal temperature reaches 140 degrees, about 35 minutes. Remove from Egg, tent with foil and allow to rest for 10 minutes. Remove string and cut into ½-inch-thick slices.

Notes

The original recipe called for 1 tbsp seeded, chopped habanero chilies. You can adjust the heat level to your own taste.

This marinade is excellent on pork chops and chicken.

Number of Servings:

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