Thrilling Grilling! Jamaican Jerk Pork Tenderloin

Jamaica is such a chilled out laid back place, with a different vibe to some of the more busier islands in the Caribbean such as Puerto Rico or the French islands such as Martinique.  Beautiful memories of the Blue Mountains, where the most wonderful coffee is grown, to the dusty tracks and sparkling water. I remember trundling along dusty tracks with jerk huts on the side of the road, producing the best grilled food! This recipe takes me back to those aromas and flavours!

WINE NOTE: An aromatic wine such as Pinot Gris from New Zealand with honeysuckle, mango and a touch of spice really enhances the flavour of this dish

2 cups chopped green onions
1/2 cup chopped onion
2 tbsp white vinegar
1 tbsp soy sauce
1 tbsp vegetable oil
2 tsp Himalayan rock salt
2 tsp fresh thyme leaves
2 tsp brown sugar
1 tsp ground allspice
2 tsp chopped fresh ginger (I leave the skin on)
1/4 tsp ground nutmeg
1/4 tsp black pepper
1/8 tsp ground cinnamon
2 garlic cloves minced or grated
1-4 Scotch Bonnet or Habanero peppers
1 1 1/2 lb pork tenderloin or pork filet

Place first 15 ingredients into a food processor & blitz until smooth & place in a Ziploc freezer bag

Slice the tenderloin length-ways but not all the way through, butterflying it flat.
Then length-ways along each half, make another cut also not going all the way through.

Place the filet pork in the bag with the marinade. Place in the refrigerator for at least 3 hours but up to 24 hours.

Remove pork from the bag and discard the marinade.

Place the pork on the grill (BBQ) cooking for 8 minutes each side or until a meat thermometer reaches 160F. (slightly pink)

Serve with some Caribbean rice and mango salsa or a side salad.

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