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1
Rinse meat well and pat dry with paper towels.
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2
Rub the lime juice all over the meat, place in a nonreactive bowl, and set aside, refrigerated, for 15 minutes.
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3
Add the Jerk Marinade and turn to coat meat well.
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4
Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.
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5
Preheat a grill to medium-low.
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6
Remove the meat from the marinade, leaving some of the marinade clinging to the surface of the meat.
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7
Season the meat with the kosher salt and lightly oil the grill grates.
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8
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.
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9
Remove the tenderloins from the grill and allow to rest for at least 10 minutes before serving.
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10
When ready to serve, slice the tenderloins into 1/2-inch thick slices on a slight diagonal and serve fanned out on a plate, drizzled with the Gingered BBQ Drizzle.
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11
Fried plantains and/or any sweet potato dish would both make nice accompaniments to the pork.
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12
1/2 cup chopped fresh thyme leaves
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13
1 cup chopped green onions
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14
1/2 cup chopped parsley leaves
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15
1/2 cup minced onion
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16
2 tablespoons brown sugar
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17
2 crushed bay leaves
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18
2 teaspoons ground allspice
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19
1 teaspoons ground nutmeg
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20
1/2 teaspoon ground cinnamon
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21
1/2 teaspoon coriander seeds
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22
2 Scotch bonnet chiles, seeded
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23
1 1/2 tablespoons minced garlic
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24
1 tablespoon minced fresh ginger
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25
1 teaspoon salt
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26
1 teaspoon freshly ground black pepper
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27
1/4 cup plus 2 tablespoons vegetable oil
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28
1/4 cup soy sauce
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29
3 tablespoons lime juice
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30
2 tablespoons vinegar
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31
In the bowl of a food processor combine the thyme, green onions, parsley, onion, brown sugar, bay leaves, allspice, nutmeg, cinnamon, coriander seeds, chiles, garlic, ginger, salt, pepper, and vegetable oil and process to a smooth paste.
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32
Transfer to a nonreactive bowl and stir in the soy sauce, lime juice, and vinegar.
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33
Refrigerate, in a glass container with a lid, until ready to use.
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34
Any unused marinade will keep for up to 1 month.
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35
6 tablespoons ketchup
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36
1 tablespoon Worcestershire sauce
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37
1/4 cup pineapple juice
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38
1 tablespoon butter
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39
2 tablespoons fresh lime juice
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40
2 tablespoons vinegar
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41
1/4 cup firmly packed brown sugar
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42
2 tablespoons minced fresh ginger
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43
1 tablespoon Tamarind pulp
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44
1 teaspoon salt
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45
1 teaspoon dry mustard
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46
1 teaspoon minced garlic
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47
1/2 Scotch bonnet chile, seeded and minced
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48
Combine all ingredients in a small saucepan and cook over medium heat until reduced enough to coat the back of a spoon, about 10 minutes.
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49
Serve the sauce either warm or at room temperature, drizzled over the Jerk Pork Tenderloins.
