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Jamaican Jerk Pork Tenderloin and Smoked Cauliflower
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Botch
Posts: 15,485
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.
*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.
_____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
Comments
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That looks great, thanks for sharing.* edit to add... I think I see what you did there!?LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA
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I love everything about this. This is very close to a favorite marinade I do on whole chicken. I have never been able to find pimento wood locally. I have heard it makes a a big difference. Did you order off the net?
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Nice cook @Botch. I really like whole roasted cauliflower. Last one I did I put in a small CI skillet and I think it took about 45-50 to get tender.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Bet it tasted as good as the recipe looks, bookmarked, thanks for sharing.canuckland
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Every jerk marinade I’ve made turned out pretty good, but I find myself using walkerswood for the ease of things, plus it tastes better.
But I digress. I love the cook. Great job! -
@Botch, very nice looking meal. In regards to the pimento wood, I would not stress it, yours looks awesome. I lived in Jamaica for a few years and had Jerk all over the island. Jamaicans are cooking on whatever they have, in whatever vessel they have. The best jerk I remember was from just roadside stands, cooked in a 55 gallon barrel, using whatever wood was growing in the bush. Stock photo:
We went back last December, and I wish I would have taken more pics. We picked up our rental car, and the first thing I drove to were roadside shops for jerk and other items I love. I think we had 3 meals before we made it to the resort. -
onpoint456 said:I love everything about this. This is very close to a favorite marinade I do on whole chicken. I have never been able to find pimento wood locally. I have heard it makes a a big difference. Did you order off the net?
https://buypimentowood.com/?campaignid=7325333489&adgroupid=80568798157&adid=391864084271&gclid=EAIaIQobChMIlPf0z43r6wIViuCzCh2NvwNNEAQYASABEgKUMvD_BwEL and MM BGEs with JJGeorge tables, Mini BGE with carrier, other charcoal and pellet smokers/grills too numerous to count.
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