Terrytx posted 11-19-99 6:55
Source: Barbeque Bible by Steven Raichlen
* Exported from MasterCook *
Jamaican Jerk Pork Tenderloin
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Pork
Amount Measure Ingredient, Preparation Method
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2 pounds pork tenderloin (3 to 4 tenderloins)
2 to 16 scotch bonnet chiles (for milder jerk, seed chiles)
2 bunches scallions, both white and green parts, trimmed and cut in 1" pieces
1/2 medium onion, cut in 1" pieces
1 piece (1") fresh ginger, thinly sliced
3 cloves garlic, peeled
1 tablespoon fresh thyme or 2 tsp. dried
2 1/2 teaspoons ground allspice
1/2 teaspoon fresh ground black pepper
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/4 cup distilled white vinegar
3 tablespoons soy sauce
2 tablespoons vegetable oil
3 tablespoons coarse (kosher or sea) salt
1 tablespoon firmly packed light brown sugar
1 to 2 tablespoons vegetable oil, for basting
Butterfly tenderloin by placing meat on a cutting board so one end is facing
you. Holding a long, slender, sharp knife parallel to cutting board, cut
tenderloin horizontally in half, starting on one long side and cutting
almost all way through to opposite side, stopping about 1" from edge.
Open piece of meat as you would a book, then them place it between two
pieces of plastic wrap and pound gently with side of a heavy cleaver or with
a rolling pin to make a rectangle uniformly about 1" thick. Then using tip of a paring knife, make hole all over each sheet of meat.
Place tenderloin in a large non-reactive baking dish and set aside while you
prepare seasoning.
Combine chiles, scallions, onion, ginger, and garlic in a food processor and
process until finely chopped. Add thyme, allspice, pepper, nutmeg, cinnamon, vinegar, soy sauce, oil, salt, and sugar and process to a smooth puree (see notes).
Using a rubber spatula, spread seasoning mixture over tenderloins, stuffing
it in holes. Cover and let marinate, in refrigerator, for at least 4 hours,
turning meat several times.
If using a charcoal grill, preheat to medium. If using a gas grill, place
wood chips in smoker box and preheat grill to high; when smoke appears,
lower heat to medium.
When ready to cook, if using charcoal, toss wood chips on coals. Oil grill
grate. Arrange sheets of pork on hot grate and grill, turning with tongs and
brushing occasionally with oil, until nicely browned on both sides and
cooked through, 16 to 20 minutes. When not turning meat, keep grill covered to hold in smoke.
Transfer pork to a cutting board and let rest for 5 minutes, then cut into
thin diagonal slices and serve immediately.
Notes: Jerk pork is usually prepared with fat left on, but you can certainly
trim it off, if you wish. You can make marinade in a blender, if you do, add all ingredients at once.