Sunday, May 23, 2010

Jamaican Pork Tenderloin

Here is the recipe for the pork tenderloin I served with Jamaican rice last night. Served with a spinach salad and some Bob Marley tunes in the background received thumbs up from my guests.  The wonderful thing is that I now have leftovers for tonight as well!  If you prefer a smaller amount, cut the recipe in 1/3. Enjoy!!

Grilled Pork Tenderloin with Jamaican Spices
8 to 10 servings

  • 9 Tbsp olive oil
  • 9 Tbsp lime juice
  • 6- 1/4" thick, 1 inch long pieces fresh peeled ginger
  • 1 1/2 Tbsp salt
  • 1 Tbsp allspice
  • 1 Tbsp ground coriander
  • 1 Tbsp ground black pepper
  • 3- 1 1/4  lb pork tenderloins
  • Purchased chutney
Blend first seven ingredients in processor. Cut each tenderloin lengthwise almost in half, leaving about 3/4 inch intact (try to make the thickness as even as possible). Press open like a book on baking sheet. Spread liquid over, and turn to coat. Let stand at room temperature for at least one hour, or cover and refrigerate up to one day. Fire up bbq to med-high heat. Grill 6 minutes a side for medium rare. Let rest 15 minutes.  Slice crosswise, serve with chutney.

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