redchaserron
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Jerk Pork Tenderloin with Peach Salsa, Indian Rice, Black Beans
Thanks to the heads up you guys gave me, just before Labor Day I stumbled onto a great clearance deal at Wally World. I got a Weber Kettle Master Touch grill that normally sells for $199 for $70 Tonight I gave it a cood test.
I picked up some pork tenderloin
Then I started the Jerk Marinade
Jerk Marinade
4-6 Habanero or Scotch Bonnet peppers or 1 ghost pepper
1 small onion quartered
on small bunch of scallions green and while part, rough chopped
1 inch cube of fresh ginger peeled
3 tablespoons soy sauce
3 tablespoons lime juice
3 tablespoons canola oil
2 tablespoons brown sugar
2 tablespoons salt
2 teaspoons allspice
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon black pepper
2 bay leaves
2 cloves garlic
1/2 cup water
2 teaspoons fresh thyme
I didn't have an habanero or scotch bonnets so in place of using 4 or 5 of either of those I used 1 ghost pepper. Initially I erred on the side of caution and removed the seeds and membrane
I tossed all of that stuff in the blender and hit liquify and let it run for a bit. I tested the mix and it needed a little more heat so I tossed in the membrane and seeds from that one ghost pepper. That did the trick and then some. Once it was all a good paste I put the tenderloins in a zip loc and poured the marinade over it
I stuck it in the fridge to marinate and went outside and lit a chimney of coals. WHile the coals heated I started the indian rice
1 cup basmati rice well rinsed
1/2 onion diced
2 cloves garlic minced
2/3 cup frozen peas
2 cups chicken broth
1 teaspoon Madras Curry powder
1 teaspoon Garam Masala
1/2 teaspoon cumin
1 teaspoon tamaric
a little salt
Heat a little oil in pot, put in onions and garlic and sautee, add spices and stir for a minute, add rice and peas and stir to mix all veggies well through rice
Add chicken broth, bring to a boil, lower heat to bare simmer, cover pot tightly and let steam for 20 minutes. Once done, stir rice to fluff it, remove from heat and re=cover.
At this point I poured the coals into one side of the grill and tossed some wood chunks on top.
I put the tenderloins, still well coated with the jerk paste directly over the coals and scooped some more of the marinade onto the top of it. I covered the kettle grill with all vents wide open
I let the tenderloin cook for a few to get some char on it, the flipped them, added some more jerk paste to the top and re covered the grill. After I got it pretty well browned on all sides I stuck a thermometer probe in the thick part of one of the tenderloins and moved the meat to the opposite side of the grill to finish cooking indirect.
While it cooked I put on the black beans with some onions and garlic in them and started my Salsa. I didn't want the salsa to just be chunks of fruit and onion/peppers, I wanted it to have enough liquid to serve as a sauce as well.
Fruit Salsa
1 or 2 Peaches or Mangos. Originally I was going to make mango Salsa but the only mangos at the store didn't look good so I got 2 peaches
2-3 tablespoons of fruit jam or preserves like peach or apricot. I used 2 tablespoon satsuma pepper jelly, and 1 tablespoon satsuma marmalade
2 tablespoons red wine vinegar
1/4 cup chicken broth
a squeeze of lime juice
diced shallots
2 cloves minced garlic
1/2diced bell pepper
a little minced jalapeno
chopped parsley
a dash of salt
2 tablespoons chopped fresh mint leaves
a couple of mangos or peaches peeled and cubed.
1/2 red onion
Put shallots an garlic in a pan and cook until the shallots are translucent, add vinegar and chicken stock and jam'jelly/preserves whatever
cook until jam is all melted and incorporated, if it seems a bit runny mix a little corn starch and water and add it to it to tighten it up a little bit.
remove from heat and let it cool to room temp, once it hits room temp add peaches/mangos, onions, mint, bell pepper, lime juice, jalapenos parsley and salt as needed. The mint really makes it pop
I cooked the pork until it reached an internal temp of 143... perfect
All plated up
Thanks to the heads up you guys gave me, just before Labor Day I stumbled onto a great clearance deal at Wally World. I got a Weber Kettle Master Touch grill that normally sells for $199 for $70 Tonight I gave it a cood test.
I picked up some pork tenderloin
Then I started the Jerk Marinade
Jerk Marinade
4-6 Habanero or Scotch Bonnet peppers or 1 ghost pepper
1 small onion quartered
on small bunch of scallions green and while part, rough chopped
1 inch cube of fresh ginger peeled
3 tablespoons soy sauce
3 tablespoons lime juice
3 tablespoons canola oil
2 tablespoons brown sugar
2 tablespoons salt
2 teaspoons allspice
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon black pepper
2 bay leaves
2 cloves garlic
1/2 cup water
2 teaspoons fresh thyme
I didn't have an habanero or scotch bonnets so in place of using 4 or 5 of either of those I used 1 ghost pepper. Initially I erred on the side of caution and removed the seeds and membrane
I tossed all of that stuff in the blender and hit liquify and let it run for a bit. I tested the mix and it needed a little more heat so I tossed in the membrane and seeds from that one ghost pepper. That did the trick and then some. Once it was all a good paste I put the tenderloins in a zip loc and poured the marinade over it
I stuck it in the fridge to marinate and went outside and lit a chimney of coals. WHile the coals heated I started the indian rice
1 cup basmati rice well rinsed
1/2 onion diced
2 cloves garlic minced
2/3 cup frozen peas
2 cups chicken broth
1 teaspoon Madras Curry powder
1 teaspoon Garam Masala
1/2 teaspoon cumin
1 teaspoon tamaric
a little salt
Heat a little oil in pot, put in onions and garlic and sautee, add spices and stir for a minute, add rice and peas and stir to mix all veggies well through rice
Add chicken broth, bring to a boil, lower heat to bare simmer, cover pot tightly and let steam for 20 minutes. Once done, stir rice to fluff it, remove from heat and re=cover.
At this point I poured the coals into one side of the grill and tossed some wood chunks on top.
I put the tenderloins, still well coated with the jerk paste directly over the coals and scooped some more of the marinade onto the top of it. I covered the kettle grill with all vents wide open
I let the tenderloin cook for a few to get some char on it, the flipped them, added some more jerk paste to the top and re covered the grill. After I got it pretty well browned on all sides I stuck a thermometer probe in the thick part of one of the tenderloins and moved the meat to the opposite side of the grill to finish cooking indirect.
While it cooked I put on the black beans with some onions and garlic in them and started my Salsa. I didn't want the salsa to just be chunks of fruit and onion/peppers, I wanted it to have enough liquid to serve as a sauce as well.
Fruit Salsa
1 or 2 Peaches or Mangos. Originally I was going to make mango Salsa but the only mangos at the store didn't look good so I got 2 peaches
2-3 tablespoons of fruit jam or preserves like peach or apricot. I used 2 tablespoon satsuma pepper jelly, and 1 tablespoon satsuma marmalade
2 tablespoons red wine vinegar
1/4 cup chicken broth
a squeeze of lime juice
diced shallots
2 cloves minced garlic
1/2diced bell pepper
a little minced jalapeno
chopped parsley
a dash of salt
2 tablespoons chopped fresh mint leaves
a couple of mangos or peaches peeled and cubed.
1/2 red onion
Put shallots an garlic in a pan and cook until the shallots are translucent, add vinegar and chicken stock and jam'jelly/preserves whatever
cook until jam is all melted and incorporated, if it seems a bit runny mix a little corn starch and water and add it to it to tighten it up a little bit.
remove from heat and let it cool to room temp, once it hits room temp add peaches/mangos, onions, mint, bell pepper, lime juice, jalapenos parsley and salt as needed. The mint really makes it pop
I cooked the pork until it reached an internal temp of 143... perfect
All plated up
