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Jamaican Jerk Pork Tenderloin and Smoked Cauliflower

BotchBotch Posts: 10,211
edited September 14 in EggHead Forum
Pretty standard Jamaican Jerk Chicken marinade, whizzed up in the blender, and applied to pork tenderloin.  Also tried cooking a whole cauliflower head on the egg along with the pork.  I trimmed off the base/leaves but left it whole, brushed it with melted butter, sprinkled on some salt & pecker.  
2 (1 1/2-pound) pork tenderloins, trimmed, cut in 3 pieces each
1/2 bunch fresh thyme, about 1/3 cup picked leaves
1/2 chopped onion
1 to 4 Scotch Bonnet or Habanero peppers, seeded (I used 1, wish I'd used 2)
4 garlic cloves 
2 tbsp minced fresh ginger
1/4 cup white vinegar
2-3 tablespoons soy sauce
2 tablespoon vegetable oil
1 tbsp brown sugar
1 tsp fine salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon ground nutmeg
2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
*cook until at least 145 F. internal temp 
Here's my loins marinating and my head buttered:

A couple recipes said to roast the cauliflower for an entire hour at 400º, that sounded excessive, so I went for 45 minutes.  Nope, you wanna go an hour.  About halfway in I wiped most of the marinade off the pork and added it, raised indirect with oak* (the thinner tails of the pork had already hit 145 and were removed).  

I made up a quick sauce of fresh basil, light olive oil, red wine vinegar, a bit of Dijon, garlic and salt, for the veggie.  This one's a keeper, especially the cauliflower.

Thanks for looking!  
*Oh, and have any of you ever smoked with pimento wood (traditional with Jerk)?  Is it worth spending the nickel$ on?  I can tell the difference between some woods, but not so much, others.  
Introvert Engineers - Social Distancing before it was cool.  
Ogden, Utard.  


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