Grilled Jerk Rack Of Pork Recipes

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GRILLED RACK OF PORK WITH SHERRY VINEGAR BBQ SAUCE



Grilled Rack of Pork with Sherry Vinegar BBQ Sauce image

Provided by Bobby Flay

Time 6h25m

Yield 4 to 6 servings

Number Of Ingredients 23

1/2 cup plus 4 teaspoons kosher salt
1/2 cup light brown sugar
1/4 cup yellow mustard seeds
1/4 cup whole black peppercorns
8 sprigs fresh thyme
1 Spanish onion, peeled and quartered
One 4-pound center cut rack of pork, chine and feather bones removed
4 tablespoons Spanish paprika
4 teaspoons cumin seeds, ground
4 teaspoons fennel seeds, ground
4 teaspoons black mustard seeds, ground
2 teaspoons coarsely ground black pepper
Canola oil
Sherry Vinegar BBQ Sauce, recipe follows
1 cup ketchup
1 cup aged sherry vinegar
1/2 cup homemade chicken stock
1/4 cup dark brown sugar
2 tablespoons Dijon mustard
2 tablespoons Spanish paprika
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground black pepper
Honey

Steps:

  • Combine 10 cups water, 1/2 cup kosher salt, brown sugar, mustard seeds, peppercorns, thyme and onions in a large glass bowl or a plastic container. Add the pork, cover and refrigerate for at least 4 hours and up to 12 hours. Thirty minutes before grilling, remove the pork from the brine, rinse with cold water, pat dry and let sit out at room temperature.
  • Prepare a charcoal grill for direct and indirect cooking.
  • Combine the paprika, cumin, mustard, fennel, the remaining 4 teaspoons salt and ground pepper in a bowl. Rub the pork with the spices and drizzle with canola oil. Sear the pork over direct heat on both sides until lightly golden brown and a crust has formed, about 5 minutes per side. Move the pork over indirect heat (inside of grill should be at about 375 degrees F) and cook, brushing with the Sherry Vinegar BBQ Sauce every 5 minutes or so, until a thermometer inserted in the center registers 145 degrees F, about 1 hour and 15 minutes. Brush with the sauce every 10 minutes or so after the first 45 minutes.
  • Remove from the grill, loosely tent with foil and let rest 15 minutes before slicing. You can either slice into individual chops, or slice the loin off the bones and thinly slice.
  • Combine the ketchup, vinegar, chicken stock, brown sugar, mustard, paprika and thyme in a medium saucepan and simmer over medium heat until reduced by half. Season with salt, pepper and honey. Let cool to room temperature.

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 RACK OF PORK WITH CABBAGE



Grilled Rack of Pork With Cabbage image

Provided by Michael Symon : Food Network

Time 2h45m

Yield 8 servings

Number Of Ingredients 15

1 6-pound center-cut rack of pork (not frenched)
Kosher salt
1 1/2 cups julienned carrots
1 1/2cups julienned peeled celery root
3/4 cup white wine vinegar
3 cloves garlic, smashed
1 jalapeno pepper, halved lengthwise
1 bay leaf
1 sprig fresh dill
1 tablespoon sugar
4 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 small head green cabbage (about 2 pounds), shredded
1 cup hard cider
1 teaspoon whole-grain mustard

Steps:

  • Start a day ahead: Season the pork liberally with salt, cover and refrigerate overnight.
  • Make the pickled vegetables a day ahead, too: Bring a pot of salted water to a boil. Add the carrots and celery root and cook until just wilted, about 1 minute. Drain and run under cold water. Bring the vinegar, garlic, jalapeno, bay leaf, dill, sugar, 1 tablespoon salt and 3/4 cup water to a boil in a saucepan. Remove from the heat and add the carrots and celery root. Let cool, then transfer the vegetables and liquid to a container and refrigerate overnight.
  • The next day, make the cabbage: Heat 2 tablespoons olive oil in a pot over medium-high heat. Add the onion and 1/2 teaspoon salt; cook, stirring, until softened, 5 minutes. Add the cabbage and cider and cook, stirring, until the cabbage is crisp-tender, 10 to 15 minutes.
  • Drain the pickled carrots and celery root; discard the garlic, jalapeno, bay leaf and dill. Add the pickled vegetables to the cabbage and cook 2 minutes. Remove from the heat, stir in the mustard and season with salt. Let cool.
  • Remove the pork from the refrigerator and let stand 30 minutes. Preheat a grill to high and allow the grate to get hot (on a charcoal grill, spread the coals over half the grill; on a gas grill, preheat the burners on one side).
  • Brush the pork with the remaining 2 tablespoons olive oil. Grill directly over the heat, turning to sear on all sides, about 15 minutes. Move to the cooler side of the grill, cover and cook until a thermometer inserted into the thickest part registers 145 degrees F, 45 minutes to 1 hour. Let the pork rest 5 to 10 minutes, then slice into chops and serve with the cabbage.

GRILLED JAMAICAN JERK BONELESS PORK WITH ROASTED BANANA MANGO SALSA



Grilled Jamaican Jerk Boneless Pork with Roasted Banana Mango Salsa image

Provided by Stuart O'Keeffe

Time 2h35m

Yield 6 to 8 servings

Number Of Ingredients 9

3 pounds boneless pork loin
3 tablespoons dry Jamaican jerk seasoning
3 tablespoons extra-virgin olive oil
2 bananas, peeled and sliced
2 mangos, peeled and diced
1 jalapeno, seeds removed, finely chopped
1/2 red onion, finely diced
2 tablespoons lime juice
1 cup chopped fresh cilantro leaves

Steps:

  • Preheat oven to 350 degrees F.
  • Pat the pork dry with a paper towel and rub 3 tablespoons of jerk seasoning on the meat. Let marinate for 45 minutes at room temperature, covered.
  • After 45 minutes have passed, rub the meat with the olive oil, put on a baking sheet, and bake for 45 minutes. Let rest for 10 minutes.
  • On another baking sheet, roast the bananas until they begin to caramelize, about 25 minutes. Set aside and let cool.
  • In a bowl, combine the mango, jalapeno, red onion, lime juice, cilantro, and bananas.

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 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

GRILLED JERK PORK CHOPS



Grilled Jerk Pork Chops image

Categories     Onion     Kid-Friendly     Quick & Easy     Pork Chop     Spice     Summer     Grill/Barbecue     Gourmet     Small Plates

Yield Makes 2 servings

Number Of Ingredients 10

1/4 cup chopped onion
1 teaspoon dried thyme, crumbled
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
two 1/2-inch-thick rib pork chops (each about 4 ounces)

Steps:

  • Prepare grill.
  • Mince and mash onion to a coarse paste with thyme, sugar, salt, and spices. Pat pork chops dry and rub all over with jerk paste. Grill pork on an oiled rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. (Alternatively, pork may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)

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