Jerk Pork Tenderloin Recipe - Cooking Index
Jerk Pork Tenderloin Recipe - Cooking Index
Coffee beans soften the heat of the chile and bring out the other flavors in this paste-like marinade. You can also use the paste on chicken, as they do at Maroons, where this dish is served. Begin marinating the meat the day before.
Type: Pork| 1 tablespoon | 15ml | Espresso coffee beans |
| 1 1/4 teaspoons | 6.3ml | Whole allspice |
| 3/4 teaspoon | 3.8ml | Mustard seeds |
| 3/4 teaspoon | 3.8ml | Ground cinnamon |
| 3/4 teaspoon | 3.8ml | Ground nutmeg |
| 1 | Green onions - chopped | |
| 1 cup | 146g / 5.1oz | Chopped fresh parsley |
| 1/4 cup | 59ml | Fresh lime juice |
| 1/4 cup | 59ml | Fresh lemon juice |
| 3 | Garlic cloves | |
| 2 tablespoons | 30ml | Olive oil |
| 1 tablespoon | 15ml | Chopped fresh oregano |
| 2 teaspoons | 10ml | Chopped fresh thyme |
| 1 teaspoon | 5ml | Grated lemon peel |
| 1 teaspoon | 5ml | Chopped seeded habanero chile |
| 2 1/2 lbs | 1135g / 40oz | Pork tenderloins |
Stir first 5 ingredients in small skillet over medium heat until fragrant, about 30 seconds. Finely grind spice mixture in spice grinder; transfer to processor. Add all remaining ingredients except pork; blend until wet paste forms. Place pork in large glass baking dish and coat with paste. Cover; chill overnight.
Preheat oven to 400 degrees. Transfer pork coated with paste mixture to rimmed baking sheet. Roast pork until thermometer inserted into center registers 150 degrees for medium, about 35 minutes. Slice pork and serve.
This recipe yields 6 to 8 servings.
Source:
Bon Appetit, July 2003
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