Wednesday, June 24, 2009

Grilled Jerk Pork Tenderloins

I decided to try this recipe from Emeril Lagasse (2007) and we absolutely loved it. (We did a little twist though)


2 cups chopped green onions
1 lemon, zested and juiced
1/2 cup diced red onion
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons brown sugar
2 teaspoons grated fresh ginger
1 teaspoon allspice
1/4 teaspoon paprika
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
2 cloves garlic
2 tablespoons honey
1 tablespoon sweet chili sauce
4 jalapeno chilies, stemmed and seeded
2 splashes of soy sauce
2 pounds pork tenderloin (usually 2 small tenderloins)


Place all ingredients except the pork into a blender or food processor and blend until smooth.

Place the pork tenderloins into a resealable plastic bag, add the marinade and seal, making sure that the tenderloins are evenly coated with the marinade. Refrigerate for 4 to 24 hours; the longer the meat marinates the better.

Preheat a grill to high. Remove the pork from the marinade and discard the marinade.

Grill the pork for 5 to 6 minutes on each side, or until slightly charred on the outside and an instant-read thermometer inserted into the center of the thickest part of the meat registers 145 degrees F. Remove the meat from the grill and set aside to rest for at least 5 minutes before slicing. When ready to serve, slice the pork against the grain into thin slices and serve immediately

Source: Adapted from Food Network - Emeril Lagasse

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