britannia.org Recipe Bin: Caribbean - Entrees: Beef & Other Meats

The Recipe Bin: Caribbean - Entrees: Beef & Other Meats

Jamaican Jerked Pork Tenderloins



1½ lbs Pork Tenderloins ½ cup Onions (Chopped) 2 cloves Garlic (Slivered) ½ small Hot Pepper 2 tbsp Low-sodium Soy Sauce 1 tbsp Vegetable Oil 1 tsp Orange Rind (Grated) 1 tsp Lemon Rind (Grated)	2 tbsp Orange Juice 1 Piece Fresh Ginger (1 Inch) ½ tsp Dried Thyme ¼ tsp Cinnamon ¼ tsp Ground Allspice ¼ tsp Ground Nutmeg ¼ tsp Curry Powder ¼ tsp Salt ¼ tsp Pepper



Trim pork tenderloins; place in shallow glass dish. Set aside.
In food processor, pure onions, garlic, hot pepper, soy sauce, oil, orange and lemon rinds, orange juice, ginger, thyme, cinnamon, allspice, nutmeg, curry powder, salt and pepper.
Pour onion mixture over pork tenderloins, turning to coat all sides. cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours, turning pork occasionally.
Reserving marinade, transfer pork to foil-lined rimmed baking sheet. Broil, basting once with marinade, for about 20 minutes or until meat is browned but still has hint of pink inside. Tent with foil; let stand for 10 minutes before serving.


Makes approximately 6 servings. unknown calories per serving.

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Database Last Updated: March 11 2024.
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