Jerk Pork Tenderloin With Chayote Black Beans Pineapple Salsa And Fried Plantains Recipes

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JERK PORK RECIPE



Jerk Pork Recipe image

Sweet and spicy Jamaican Jerk Pork is incredibly easy to make thanks to the trusty slow cooker or crockpot! This tender, juicy pork is bursting with piquant Caribbean flavor and finished with a simple tropical pineapple salsa! Extremely flavorful and mostly hands off to prepare, this recipe will become a highly requested family favorite!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     entree     main

Time 6h15m

Number Of Ingredients 17

3 Pound Boneless Pork Butt (- trimmed of fat & cut into 2-inch chunks)
2 TBS Neutral Oil (- such as canola or vegetable (SEE NOTES))
4 TBS Jerk Seasoning (- homemade or store-bought (SEE NOTES) )
Kosher Salt (- to taste)
1 Bunch Green Onion (- cut into 3-inch pieces)
3 Cloves Garlic (- smashed & peeled)
1-2 Jalapeno or Habanero Peppers (- stemmed & roughly chopped (SEE NOTES) )
½-inch Piece Fresh Ginger (- peeled and sliced)
¾ Cup Fresh Orange Juice (- (from about 4 oranges))
¼ Cup Fresh Lime Juice (- (from about 2 limes))
1 TBS EACH: Dark Brown Sugar and Low Sodium-Soy Sauce
1 ½ Cups Fresh Diced Pineapple
1 Jalapeno (- stemmed, seeded & finely diced)
¼ Red Onion (- finely diced)
2-3 TBS Cilantro Leaves (- chopped)
2-3 TBS Fresh Lime Juice
1 tsp Honey

Steps:

  • Season pork: On a clean work surface, pat cubes of pork dry with paper towels. Transfer pork to a large bowl and drizzle with oil (SEE NOTES). Toss to coat. Sprinkle the pork with jerk seasoning. Season with salt to taste. Use your hands or tongs to mix and toss the pork until thoroughly coated. (NOTE: You may want to wear gloves as the mixture will be spicy. Don't touch your face or eyes until after you wash your hands!)
  • Marinate: Cover the bowl with plastic wrap or transfer to a large zip-closure bag and refrigerate for at least 3 hours, or preferably overnight.
  • Add to slow cooker: Remove the pork from the refrigerator and allow the meat to sit at room temperature for 30 minutes while you prep the other ingredients. Transfer pork to the bowl of a 5-6 quart slow cooker. Add the onions, garlic, peppers, ginger, orange juice, lime juice, sugar and soy sauce.
  • Cook: Cover the slow cooker and cook on LOW for 6-7 hours, or until the pork is fork tender and falls apart easily.
  • While the pork is cooking, make the salsa: Combine all the ingredients for the salsa in a medium bowl. Season to taste with salt. Taste and adjust for seasoning. Refrigerate until ready to use.
  • Skim fat & strain liquid: Skim and discard the fat from the top of the cooking liquid in the slow cooker. Strain the cooking liquid into a measuring cup or bowl.
  • OPTIONAL to Crisp Pork: Use a slotted spoon to transfer the pork to a large rimmed sheet pan lined with aluminum foil. Arrange oven rack to the upper-middle third of the oven. Preheat the oven to BROIL.
  • OPTIONAL - Broil: Add ¼ to ½ cup of the strained cooking liquid to the pork and gently toss to coat. Broil 3-5 minutes or until crisp. Remove from the oven, flip the pork and toss with another ¼ to ½ cup cooking liquid. Broil and additional 3-5 minutes. NOTE: Watch the oven carefully as pork can go from golden brown and crispy to burned very quickly!
  • Serve: Transfer pork to a serving bowl and drizzle a bit of cooking liquid over the top. Serve hot with salsa in your favorite tacos or over rice! Enjoy!

Nutrition Facts : Calories 384 kcal, Carbohydrate 10 g, Protein 44 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 136 mg, Sodium 237 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

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

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

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