Jamaican Jerk Pork Tenderloins with Gingered BBQ Drizzle

1. 1

   Rinse meat well and pat dry with paper towels.

2. 2

   Rub the lime juice all over the meat, place in a nonreactive bowl, and set aside, refrigerated, for 15 minutes.

3. 3

   Add the Jerk Marinade and turn to coat meat well.

4. 4

   Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.

5. 5

   Preheat a grill to medium-low.

6. 6

   Remove the meat from the marinade, leaving some of the marinade clinging to the surface of the meat.

7. 7

   Season the meat with the kosher salt and lightly oil the grill grates.

8. 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.

9. 9

   Remove the tenderloins from the grill and allow to rest for at least 10 minutes before serving.

10. 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.

11. 11

    Fried plantains and/or any sweet potato dish would both make nice accompaniments to the pork.

12. 12

    1/2 cup chopped fresh thyme leaves

13. 13

    1 cup chopped green onions

14. 14

    1/2 cup chopped parsley leaves

15. 15

    1/2 cup minced onion

16. 16

    2 tablespoons brown sugar

17. 17

    2 crushed bay leaves

18. 18

    2 teaspoons ground allspice

19. 19

    1 teaspoons ground nutmeg

20. 20

    1/2 teaspoon ground cinnamon

21. 21

    1/2 teaspoon coriander seeds

22. 22

    2 Scotch bonnet chiles, seeded

23. 23

    1 1/2 tablespoons minced garlic

24. 24

    1 tablespoon minced fresh ginger

25. 25

    1 teaspoon salt

26. 26

    1 teaspoon freshly ground black pepper

27. 27

    1/4 cup plus 2 tablespoons vegetable oil

28. 28

    1/4 cup soy sauce

29. 29

    3 tablespoons lime juice

30. 30

    2 tablespoons vinegar

31. 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.

32. 32

    Transfer to a nonreactive bowl and stir in the soy sauce, lime juice, and vinegar.

33. 33

    Refrigerate, in a glass container with a lid, until ready to use.

34. 34

    Any unused marinade will keep for up to 1 month.

35. 35

    6 tablespoons ketchup

36. 36

    1 tablespoon Worcestershire sauce

37. 37

    1/4 cup pineapple juice

38. 38

    1 tablespoon butter

39. 39

    2 tablespoons fresh lime juice

40. 40

    2 tablespoons vinegar

41. 41

    1/4 cup firmly packed brown sugar

42. 42

    2 tablespoons minced fresh ginger

43. 43

    1 tablespoon Tamarind pulp

44. 44

    1 teaspoon salt

45. 45

    1 teaspoon dry mustard

46. 46

    1 teaspoon minced garlic

47. 47

    1/2 Scotch bonnet chile, seeded and minced

48. 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.

49. 49

    Serve the sauce either warm or at room temperature, drizzled over the Jerk Pork Tenderloins.

* Per serving · 4 servings · Values may vary.

No additional tips available.