Emerils Jamaican Jerk Pork Tenderloins Recipes

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JAMAICAN JERK PORK TENDERLOIN



Jamaican Jerk Pork Tenderloin image

Juicy oven roasted Jamaican jerk pork tenderloin with complementary flavors of bacon and orange with a brown sugar glaze.

Provided by Feasting not Fasting

Categories     Main Dish

Time 1h

Number Of Ingredients 13

2- 2 1/2 lb. pork tenderloin
1 Tbsp. olive oil
4 slices bacon
1 Tbsp. brown sugar
1 Tbsp. brown sugar
2 Tbsp. Jamaican jerk seasoning
1 tsp. salt
1/4 tsp. black pepper
1 T orange zest
1/2 cup brown sugar
2 Tbsp. red wine vinegar
1/2 tsp. dijon mustard
1 Tbsp. fresh squeezed orange juice

Steps:

  • Preheat oven to 375°F (190°C). In a small bowl combine 2 Tbsp. brown sugar, Jamaican jerk seasoning, salt, pepper, and orange zest. Rub tenderloins with seasoning mixture.
  • Heat olive oil in a skillet over high heat and when hot add tenderloins. Sear each side for 1 minute, until lightly browned. Remove tenderloins from skillet and put in roasting pan.
  • Dredge bacon in 1 Tbsp. brown sugar and top each tenderloin with 2 pieces of bacon. Add pan to pre-heated oven and roast for 20-30 minutes until a meat thermometer inserted into the roast reads 150 degrees F, then remove from oven.
  • Half way through the pork's roasting time, deglaze skillet that pork was seared in with vinegar over medium heat. add dijon, orange juice, and brown sugar and simmer for about 3 minutes until sauce starts to reduce.
  • Spoon sauce over roasts and broil roasts on low for 2-5 minutes to crisp bacon and raise temperature to 155 - 160 degrees. Crack the oven door open while broiling and watch to prevent tenderloins from burning.
  • Remove pork from oven and let sit 10 minutes before carving to allow pork to fully cook and flavors to meld.

Nutrition Facts : Calories 546 kcal, Carbohydrate 24 g, Protein 73 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 231 mg, Sodium 608 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving

EMERIL'S JAMAICAN JERK PORK TENDERLOINS



Emeril's Jamaican Jerk Pork Tenderloins image

A grand slam by Emeril. I used 4 tenderloins and marinated them for 36 hours, and the taste was out of this world

Provided by Gianni 23

Categories     Pork

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 22

2 pork tenderloin, trimmed of fat
1/2 cup fresh lime juice
1/2 cup chopped fresh thyme leave
1 cup chopped green onion
1/2 cup chopped fresh parsley leaves
1/2 cup minced onion
2 tablespoons brown sugar
2 crushed bay leaves
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon coriander seed
2 scotch bonnet peppers, seeded
1 1/2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/4 cup vegetable oil, plus
2 tablespoons vegetable oil
1/4 cup soy sauce
3 tablespoons lime juice
2 tablespoons vinegar

Steps:

  • Rub the tenderloins with lime juice and set aside 15 minutes. Add the Jerk Marinade and turn to coat meat well. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.
  • Preheat a grill to medium-low. Remove the meat from the marinade, leaving some of the marinade clinging to the surface of the meat. Season the meat with the kosher salt and lightly oil the grill grates. 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. Remove the tenderloins from the grill and allow to rest for at least 10 minutes before serving. When ready to serve, slice the tenderloins into 1/2-inch thick slices on a slight diagonal and serve fanned out on a plate,.

Nutrition Facts : Calories 438.7, Fat 15.6, SaturatedFat 2.8, Sodium 828.6, Carbohydrate 83.6, Fiber 43.3, Sugar 5.3, Protein 18.6

JAMAICAN JERK PORK



Jamaican Jerk Pork image

Nice and flavourful dish; serve with salad and rice. From Canadian Food Network. The rub can be added up to 24 hours ahead

Provided by Deantini

Categories     Pork

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons vegetable oil
4 garlic cloves, minced
1 scotch bonnet chili pepper, seeded, and, minced
2 tablespoons thyme, chopped fresh
1 tablespoon paprika
2 teaspoons allspice
2 teaspoons pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
24 ounces pork, tenderloin

Steps:

  • In bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.).
  • Place pork on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
  • Transfer to cutting board; tent with foil and let stand 5 minutes.
  • Cut into 1/2-inch (1 cm) thick slices.

JAMAICAN JERK PORK



Jamaican Jerk Pork image

This is really good-you can sub chicken for the pork if you like-and you can change the peppers if the heat is too much!

Provided by Diana Adcock

Categories     Pork

Time 18h

Yield 6-8 serving(s)

Number Of Ingredients 17

1 1/2 teaspoons ground allspice
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 green onions, chopped
3 cloves garlic, minced
2 scotch bonnet peppers (these are "killer" hot so you may want to use something like a jalapeno)
1 medium onion, chopped
1 lemon, juice of
3 teaspoons oil
2 teaspoons soy sauce
2 teaspoons malt vinegar
1 teaspoon minced gingerroot
3 -4 lbs cubed pork butt (2 inch chunks)

Steps:

  • In a large bowl combine the first 7 ingredients.
  • Mix thoroughly.
  • In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
  • Blend until very smooth.
  • Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
  • Cover and stir or flip often.
  • Marinate for at least 8 hours.
  • Take out of the fridge 1 hour before grilling.
  • Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
  • Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.

JAMAICAN JERK PORK



Jamaican Jerk Pork image

Yet another Jerk recipe, but so far this has been the the best I have tried to date. My inability to get scotch bonnets at the local market here in Canada inspired me to grow my own. I have made this recipe with habaneros, but I prefer the scotch bonnet or the Jamaican Red Mushroom peppers. I use 10 scotch bonnet peppers for screaming hot jerk. Use 1-2 if your not used to hot foods. Advance Preparation - At least 4 hours for marinating the meat. Overnight preferred. Special Equipment - two cups hickory or oak chips or chunks, soaked for 1 hour in cold water to cover and drained. I use a gas grill and a small metal wood chip box that sits on a side burner. Note: Don't worry too much about chopping the veggies neatly or really fine. They'll all be thrown in a blender anyways.

Provided by nlife

Categories     Chicken

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 lbs pork tenderloin (you can use 3 to 4 tenderloins)
2 -16 scotch bonnet chilies, seeded (for hotter jerk, leave the seeds or placenta in)
2 bunches scallions, both white and green parts, trimmed and cut into 1-inch pieces (green onions)
1/2 medium sized onion, cut into 1 inch pieces
1 inch piece ginger, peeled fresh ginger, thinly sliced (1 inch, I usually just substitute 1 to 2 TBSP's of grated ginger if I don't have fresh)
3 cloves garlic, peeled
1 tablespoon fresh thyme or 2 tablespoons dried thyme
2 1/2 teaspoons ground allspice
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg (I used dried powdered)
1/4 teaspoon ground cinnamon
1/4 cup distilled white vinegar
3 tablespoons soy sauce
3 tablespoons coarse salt (kosher or sea)
1 tablespoon light brown sugar
2 tablespoons vegetable oil, plus 1 to 2 TBSP's vegetable oil for basting

Steps:

  • Using the tip of a paring knife, make holes 1/4 inch deep all over each pork tenderloin. Place the tenderloins in a large nonreactive baking dish and set aside while you prepare the seasoning.
  • Combine the Scotch bonnets, scallions, onion, ginger, and garlic in a food processor and process until finely chopped. Add the thyme, allspice, pepper, nutmeg, cinnamon, vinegar, soy sauce, salt, brown sugar, and the 2 TBSP's of oil and process to a smooth puree. Or puree all of these ingredients in a blender.
  • Using a rubber spatula, spread the seasoning mixture over the tenderloins, stuffing it into the holes . Let the tenderloins marinate in the refrigerator, covered for a least 4 hours, or as long as overnight, turning the meat several times. The best way to marinate this is to place half the rub and the tenderloin in a ziploc bag.
  • Set up the grill for direct grilling. If using a gas grill, place the wood chips in a smoker box and preheat the grill to high; when the smoke appears, lower the heat to medium.
  • If using a charcoal grill, preheat it to medium.
  • When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the pork tenderloins on the hot grate and grill, turning with tongs and brushing occasionally with oil, until nicely browned on both sides and cooked through, 8 - 10 minutes a side. When not turning the meat, keep the grill covered to hold in the smoke.
  • Alternatively, you can also use a spit and cook the tenderloins on a rotisserie. I bought a whole tenderloin and cut it into 2 lbs pieces. I then basted the pork with the extra marinade throughout cooking. Cook to an internal temperature of 130F - 135F or until desired done-ness and remove from grill. It will continue to raise in temperature to 140-145F as it rests under tinfoil.
  • Transfer the pork to a cutting board cover with tinfoil and let rest for 5 minutes. Cut it into thin diagonal slices and serve with your choice of sides. Makes FANTASTIC sandwiches the next day.

Nutrition Facts : Calories 509.3, Fat 19.8, SaturatedFat 5.3, Cholesterol 149.7, Sodium 6124.4, Carbohydrate 30.6, Fiber 4.5, Sugar 7.9, Protein 53.2

JAMAICAN PORK TENDERLOIN



Jamaican Pork Tenderloin image

Make and share this Jamaican Pork Tenderloin recipe from Food.com.

Provided by Derf2440

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lean pork tenderloin
3 tablespoons fresh lime juice
1 tablespoon bottled chopped jalapeno pepper
1 teaspoon fresh garlic, smashed
1 teaspoon fresh gingerroot, minced
1/4 teaspoon salt
1/4 teaspoon ground allspice
vegetable oil cooking spray
1/4 cup mango chutney (optional)

Steps:

  • trim fat from pork.
  • Combine lime juice and next 5 ingredients in a large heavy duty, zip top plastic bag.
  • Add pork; seal bag, and marinate in refrigerator for 30 minutes.
  • Remove pork from bag, reserving marinade.
  • Coat grill rack with cooking spray; place on grill over medium coals.
  • Place pork on rack and grill covered, 30 minutes or until meat thermometer registers 160 degrees, turning and basting pork occasionally with reserved marinade.
  • Cut into 1/4 inch thick slices.
  • Serve with chutney.

Nutrition Facts : Calories 141.1, Fat 4, SaturatedFat 1.4, Cholesterol 73.8, Sodium 204.9, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 23.6

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