Jerk Pork With Rice Beans Recipes

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JERK PORK WITH JAMAICAN RICE



Jerk Pork with Jamaican Rice image

Provided by Prairie Californian

Number Of Ingredients 18

3-4 lb. pork shoulder
couple tablespoons of Penzey's Jerk pork seasoning
2 teaspoons cayenne pepper or some hot sauce
4-5 cloves garlic, chopped
1 tablespoon olive oil
3/4 cup orange juice
Juice of 1-2 limes
5 slices bacon, chopped
1 cup onion, chopped
1 cup red bell pepper, chopped
1 cup celery, chopped
1 teaspoon thyme
1/8 teaspoon crushed red chiles
2 cups white rice, uncooked
1 can diced tomatoes
1 can kidney beans
2 cans coconut milk
salt and pepper to taste

Steps:

  • Mix all marinade ingredients together in a small bowl. Make several X's on the fat side of the pork shoulder. Pour marinade over pork. Cover and refridgerate.
  • Marinate it for several hours or overnight.
  • When ready to cook, preheat oven to 450 degrees. Cook pork uncovered for 20 minutes at 450 degrees. Lower oven to 325 and cook for 3-4 hour or until pork is fork tender. Shred or slice up and serve over rice.
  • In a large skillet, brown the bacon and remove from pan. Save 1/4 cup bacon grease and saute onions, pepper, and celery until tender. Add thyme and crushed red chiles, stir well. Add tomatoes, uncooked rice, and kidney beans. Add coconut milk and a little water (about 1/2 cup). Bring to boil and then turn down heat to medium low.
  • Cover and simmer for 20-25 minutes or until rice is tender.

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

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