A local grocery store had pork tenderloins on sale last week so we bought the limit of 5 for the freezer. I pulled one out yesterday to that for tonight's dinner.
Jamaican Jerked Pork Tenderloin ala Phrasty on a bed of Chayote Lime Salsa
Here is the victim :-D
I put together one of Phrasty's Jerk Marinades...
6 Spring Onions (escallion)
1-3 Scotch Bonnet peppers (Depending on how hot you want it.)
2 tsp Allspice berries or 1 tsp ground allspice (Pimento)
1 tbsp chopped fresh thyme or 1/2 tbsp dried thyme
2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp brown sugar
1.5 tsp salt
1 tsp freshly ground black pepper
1/4 cup cane vinegar or distilled (white) malt vinegar
1 tbsp oil
Blended it and poured it over the tenderloin in a zipper bag and let it sit in the fridge for a couple of hours...
I didn't have any pimento wood to cook the tenderloin so I put some pimento berries (allspice) in the fire and fresh time on the grate to give the tenderloin a little more flavor.
I started it out indirect and once it hit 125 internal I seared the outside and brought it up to 140 internal and rested it.
I served it on a bed of Chayote Lime Salsa and some fresh lime wedges.
Jamaican Jerked Pork Tenderloin ala Phrasty on a bed of Chayote Lime Salsa
Here is the victim :-D
I put together one of Phrasty's Jerk Marinades...
6 Spring Onions (escallion)
1-3 Scotch Bonnet peppers (Depending on how hot you want it.)
2 tsp Allspice berries or 1 tsp ground allspice (Pimento)
1 tbsp chopped fresh thyme or 1/2 tbsp dried thyme
2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp brown sugar
1.5 tsp salt
1 tsp freshly ground black pepper
1/4 cup cane vinegar or distilled (white) malt vinegar
1 tbsp oil
Blended it and poured it over the tenderloin in a zipper bag and let it sit in the fridge for a couple of hours...
I didn't have any pimento wood to cook the tenderloin so I put some pimento berries (allspice) in the fire and fresh time on the grate to give the tenderloin a little more flavor.
I started it out indirect and once it hit 125 internal I seared the outside and brought it up to 140 internal and rested it.
I served it on a bed of Chayote Lime Salsa and some fresh lime wedges.
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