Barbecued Jerk Pork Tenderloin With Tomato Peach Curried Chutney Recipes

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5-INGREDIENT GRILLED PORK TENDERLOIN WITH PEACHES



5-Ingredient Grilled Pork Tenderloin with Peaches image

If you're craving a juicy piece of meat from the grill but still desire a meal with a light finish, give pork tenderloin a try. Grilled peaches also pair well with chicken or can be enjoyed as a side dish for any barbecue.

Provided by Michelle Dudash

Categories     main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons sliced fresh ginger or 2 teaspoons ground
2 tablespoons plus 2 teaspoons rice vinegar
One (1- to 1 1/4-pound) trimmed pork tenderloin (see Cook's Note)
3 medium peaches
2 tablespoons small basil leaves

Steps:

  • Combine the ginger, 2 tablespoons vinegar and 1 tablespoon high-heat cooking oil, like canola, in a large resealable plastic bag. Sprinkle the pork with freshly ground black pepper and seal in the bag, squeezing out as much air as possible. Refrigerate at least 4 hours, or preferably overnight.
  • When ready to cook, move the pork to the counter to bring it to room temperature. Preheat the grill for cooking over medium heat (350 to 400 degrees F).
  • Cut the peaches in half crosswise around the pit (not through the stem) for easier release. Twist the halves in opposite directions to release the flesh from the pit. Twist the pit out of the peach, cutting tightly around the pit with a paring knife, if necessary. Drizzle the peaches cut-side up with the remaining 2 teaspoons vinegar.
  • Drain off the marinade and sprinkle the pork with 1/4 teaspoon salt. Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes.
  • Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices redistribute.
  • Meanwhile, place the peaches on the grill cut-sides down and cook until they have nice grill marks, release easily from the grill and are softened, 8 to 10 minutes.
  • Sprinkle the pork and peaches with basil and additional salt and pepper to taste. Slice and serve.

Nutrition Facts : Calories 170, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 47 milligrams, Sodium 336 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 19 grams

JERK PORK TENDERLOIN WITH FRESH PINEAPPLE CHUTNEY



Jerk Pork Tenderloin With Fresh Pineapple Chutney image

Make and share this Jerk Pork Tenderloin With Fresh Pineapple Chutney recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
1 (1 1/4 lb) pork tenderloin, trimmed
2 teaspoons easy caribbean jerk seasoning
cooking spray
1/2 cup finely chopped onion
2 cups finely chopped fresh pineapple (about 1/2 cored pineapple)
1 tablespoon dark brown sugar
1 tablespoon cider vinegar
1/8 teaspoon salt
1 dash fresh ground black pepper

Steps:

  • To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag.
  • Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
  • Prepare grill.
  • Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155° or until desired degree of doneness. Let pork stand 10 minutes.
  • Slice pork into 1/2-inch-thick slices.
  • To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork.

Nutrition Facts : Calories 131.1, Fat 4.5, SaturatedFat 1.4, Cholesterol 46.8, Sodium 72.5, Carbohydrate 7.6, Fiber 0.7, Sugar 5.7, Protein 14.9

GRILLED JERK PORK TENDERLOIN



Grilled Jerk Pork Tenderloin image

I feel that the apple cider makes this jerk marinade unique, and a bit untraditional. Being from the apple country of Virginia, the apple cider was a natural. For added flavor, add apple or hickory wood chips soaked in water on top of the hot coals. You can begin grilling when the chips start smoking. Grilled pineapple goes well with this as a side dish.

Provided by VAGRILL

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 8h49m

Yield 8

Number Of Ingredients 19

2 habanero peppers, seeded
1 small onion, chopped
2 bunches green onions, chopped
1 (1 inch) piece fresh ginger, peeled and thinly sliced
3 cloves garlic, peeled
¼ cup apple cider
¼ cup white vinegar
3 tablespoons soy sauce
2 tablespoons olive oil
1 ½ tablespoons packed brown sugar
¾ teaspoon mustard seed
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon dried thyme
1 tablespoon ground allspice
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 cup wood chips, soaked
2 ½ pounds pork tenderloin, butterflied and pounded to 3/4 inch

Steps:

  • Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.
  • Place the pork tenderloin in a shallow casserole dish. Spread mixture on all sides of the meat (wear gloves or use a spatula). Cover and refrigerate for 8 hours.
  • Preheat grill for medium-high heat.
  • Lightly oil grate. Add soaked wood chips to coals, if using. Grill slabs of tenderloin, turning as needed, about 6 to 7 minutes on each side, or until the internal temperature has reached 145 degrees F (63 degrees C).
  • Remove meat from grill; allow to rest for 5 minutes. Slice thinly and serve.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 11 g, Cholesterol 79 mg, Fat 10.7 g, Fiber 2.4 g, Protein 26.9 g, SaturatedFat 3.1 g, Sodium 1124.5 mg, Sugar 5.4 g

GRILLED JERK PORK WITH CURRIED PEACH RELISH



Grilled Jerk Pork With Curried Peach Relish image

Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.

Categories     Onion     Pork     Tomato     Marinate     Backyard BBQ     Dinner     Peach     Curry     Grill/Barbecue     Healthy     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 23

For relish
1 1/2 lb firm-ripe peaches
1/2 lb tomatoes
1/2 cup chopped red onion (1 medium)
1 tablespoon minced peeled fresh ginger
1 teaspoon kosher salt
1 tablespoon vegetable oil
1 1/2 teaspoons curry powder
2 tablespoons sugar
1 tablespoon fresh lime juice
For pork
3 scallions (white and pale green parts only), trimmed
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1/2 teaspoon ground allspice
1/4 teaspoon black pepper
2 tablespoons fresh lime juice
1 tablespoon molasses (not robust or blackstrap)
1 teaspoon Scotch bonnet or habanero hot sauce*, or to taste
2 pork tenderloins (1 3/4 to 2 lb total)
2 tablespoons vegetable oil for basting
Special Equipment
an instant-read thermometer

Steps:

  • Make relish:
  • Cut a shallow X in bottom of each peach and tomato with a sharp paring knife and blanch in 2 batches in a 4-quart saucepan of boiling water 10 seconds. Transfer peaches and tomatoes with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle. Peel peaches and tomatoes, then halve peaches lengthwise and pit. Cut peaches into 1-inch pieces. Coarsely chop tomatoes.
  • Cook onion, ginger, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add curry powder and cook, stirring constantly, 1 minute. Add peaches and tomatoes with any juices, sugar, and lime juice and simmer, uncovered, stirring occasionally, until mixture is thick and peaches are tender but still hold their shape, about 8 minutes. Transfer to a bowl and cool, uncovered, then chill, covered, at least 8 hours.
  • Marinate pork:
  • Combine scallions, thyme, salt, allspice, pepper, lime juice, molasses, and hot sauce in a blender and blend until smooth. Put pork in a nonreactive dish and rub all over with marinade. Marinate, covered and chilled, turning occasionally, 8 hours. Bring to room temperature before grilling.
  • Grill pork:
  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
  • Discard any marinade remaining in dish, then brush pork lightly with oil and grill on a lightly oiled grill rack, turning occasionally and basting frequently with oil, until thermometer inserted diagonally into center of meat registers 145°F, 15 to 25 minutes.
  • Transfer pork to a cutting board and let stand 15 minutes. (Internal temperature will rise to about 155°F.) Serve pork with relish.
  • Grilling Procedure
  • If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
  • Hot: When you can hold your hand there for 1 to 2 seconds
  • Medium-hot: 3 to 4 seconds
  • Low: 5 to 6 seconds
  • If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
  • *Available at most supermarkets and kitchenmarket.com.

CHEF JOHN'S GRILLED JERK PORK TENDERLOIN



Chef John's Grilled Jerk Pork Tenderloin image

As I suspected, the spicy, aromatic marinade worked wonderfully with the lean mild pork. As long as you heed my warnings not to overcook the meat, you and your guests will be very happy with this.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 5h

Yield 6

Number Of Ingredients 15

2 (1 1/2 pound) pork tenderloin, trimmed of silver skin
½ onion, chopped
⅓ cup fresh thyme leaves
¼ cup white vinegar
4 cloves garlic
2 habanero peppers, seeded, or more to taste
2 tablespoons minced fresh ginger
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar
2 teaspoons ground allspice
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Steps:

  • Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.
  • Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides.
  • Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 336.6 calories, Carbohydrate 5.9 g, Cholesterol 126.6 mg, Fat 15.7 g, Fiber 0.9 g, Protein 41 g, SaturatedFat 4.7 g, Sodium 389.4 mg, Sugar 2.8 g

GRILLED PORK TENDERLOIN WITH FRESH PEACH AND GINGER SAUCE



Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce image

Categories     Fruit     Ginger     Pork     Marinate     Kid-Friendly     Peach     Summer     Bon Appétit     Small Plates

Yield Serves 8

Number Of Ingredients 12

1 tablespoon vegetable oil
1 cup chopped onion
5 tablespoons sugar
1 1/2 cups dry red wine
3/4 cup reduced-sodium soy sauce
1/4 cup balsamic vinegar
2 1/2 tablespoons finely chopped peeled fresh ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarsely ground black pepper
3 14- to 16-ounce pork tenderloins
3 medium peaches, blanched in boiling water 1 minute, peeled, pitted, chopped
2 tablespoons chopped fresh chives

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.
  • Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.
  • Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes.
  • Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately.

GRILLED JERK PORK TENDERLOIN



Grilled Jerk Pork Tenderloin image

The zesty spices and refreshing mango make you feel like you're having fun in the sun in the Caribbean!

Provided by JackieOhNo

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 ripe mangoes, peeled and coarsely chopped
2 tablespoons chopped red onions
1 tablespoon light brown sugar
2 teaspoons chopped fresh parsley
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 pork tenderloin (about 1-1/2 pounds)
1 tablespoon jerk seasoning

Steps:

  • Preheat grill to medium-high heat.
  • In a medium bowl, combine mangoes, onion, brown sugar, parsley, ground red pepper, and salt; mix well and set aside.
  • Evenly season pork with jerk seasoning. Place on grill and cook 15 minutes, or until internal temperature reaches 160 degrees F., turning halfway through cooking.
  • Slice pork, top with mango salsa, and serve immediately.

Nutrition Facts : Calories 268, Fat 5.1, SaturatedFat 1.6, Cholesterol 82.1, Sodium 141.6, Carbohydrate 29.1, Fiber 2.8, Sugar 26.5, Protein 27.5

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