Jerk Pork Tenderloin Recipes

BARBECUE JERK PORK MEDALLIONS

Steps:

• Heat grill to medium-high heat.
• Mix all ingredients except meat until blended.
• Cut meat into 12 slices; press to flatten slightly.
• Reserve half the barbecue sauce mixture. Grill meat 4 to 6 min. or until done, turning and brushing occasionally with remaining barbecue sauce mixture. Transfer meat to plate; let stand 3 min. before serving with reserved barbecue sauce mixture.

CHEF JOHN'S GRILLED JERK PORK TENDERLOIN

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).

JAMAICAN OVEN JERK PORK SHOULDER

Steps:

• Gather the ingredients.
• Place allspice, brown sugar, garlic, Scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor . Blend until smooth.
• With a sharp knife, carefully score the thick fat of the pork shoulder into a diamond pattern, trying to not cut into the meat.
• Press and massage a thick coating of the jerk sauce on the exterior of the pork so it is completely covered-gloves are encouraged for this process. Refrigerate any leftover sauce as long as it hasn't been in contact with the raw pork. It will keep for 4 to 5 weeks.
• Place the pork in a roasting pan and cover with a lid, foil, or plastic wrap. Refrigerate to marinate at least 24 hours or for up to two days.
• When ready to cook, let the pork sit at room temperature at least one hour or until it reaches room temperature. Then, preheat oven to 450 F.
• Line a roasting pan with heavy foil and insert a roasting rack.
• Roast pork uncovered for 30 minutes at this high heat, and then lower the temperature to 325 F.
• Roast for an additional 3 to 4 hours. If you notice the crust starting to over-blacken, cover again with aluminum foil. The pork is done when an instant-read thermometer (inserted in the thickest part of the meat away from fat) reads 180 to 190 F.
• Remove from the oven and rest for 30 minutes before carving.
• Serve with your favorites sides and enjoy!

AMAZING JERK PORK TENDERLOIN

Steps:

• Place the first 16 ingredients in a food processor; process until smooth.
• Place the butterflied pork and the marinade into a large resealable plastic bag; seal bag and turn to coat.
• Refrigerate for 8-24 hours (24 hours is better, turning bag occasionally to coat).
• Grill the butterflied marinated pork for about 8-9 minutes per side (it is important not to overcook the pork or it will be dry!).

JAMAICAN JERK PORK TENDERLOIN

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.

GRILLED JERK PORK TENDERLOIN

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.

RENAL-FRIENDLY JERK PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees.
• Mix last 8 ingredients and coat pork tenderloin.
• Marinate at least 2 hours.
• Roast uncovered for about 35 minutes or until internal temperature is 160 degrees.
• Let roast sit about 10 minutes to let juices settle.
• Slice and serve!

JAMAICAN JERK PORK TENDERLOIN

Steps:

• Preheat the oven to 400 degrees.
• Place the pork tenderloin/s into the center of a baking sheet, and apply salt and pepper to taste.
• In a mixing bowl, combine 3 tbsp of the olive oil, the paprika, cumin, allspice, cinnamon, thyme and 2 cloves of minced garlic. Stir to combine.
• Pour the jerk marinade over the pork tenderloin/s and rub it in well.
• In a large bowl, combine the green beans and onions. Pour 1 tbsp of olive oil over them along with 2 cloves of minced garlic. Toss to coat.
• Place the seasoned green beans and onions onto the baking sheet around the pork tenderloin/s, and bake for 25-30 minutes until the pork reaches an internal temperature of 155.

JAMAICAN JERK PORK LOIN

Steps:

• Preheat oven to 350 degrees F.
• Mix jerk seasoning with the oil in a small bowl (this will thin it and cut the heat). Trim any excess fat from the pork loin, leaving a thin-layered wide strip down the center of the top. Evenly rub the entire pork loin with the jerk seasoning mixture. Place pork loin in a shallow greased roasting pan, and bake for 20 minutes. Then reduce the temperature to 300 degrees F and continue baking for about 1 more hour, or until a meat thermometer stuck in the thickest part reads 145 degrees F. Remove from oven and let rest for at least 10 minutes before slicing.

JERK PORK TENDERLOIN

Steps:

• 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°F. Transfer pork coated with paste mixture to rimmed baking sheet. Roast pork until thermometer inserted into center registers 150°F for medium, about 35 minutes. Slice pork and serve.