Wednesday, February 3, 2010

Emeril Lagasse's Jamaican-Jerked Pork Tenderloin

Marinade:
1/2 c. chopped onions
2 garlic cloves, slivered
1/2 habernero pepper or 1 jalapeno pepper, seeded and coursely chopped
1 1/2 Tbsp. soy sauce
1 T. olive oil
1 tsp. grated orange rind
1 tsp. grated lemon rind
2 Tbsp. freshly-squeezed orange juice
1 small piece of fresh ginger (about 1-2 tsp)
1/2 tsp dried thyme
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice (I used whole allspice and ground it in mortar-pestle)
1/2 tsp. freshly-grated nutmeg
1/4 tsp. hot curry powder
pinch of salt
1/4 tsp. freshly ground peppercorns

2 pork tenderloins (total 1 1/2 pounds)

Place pork in a glass dish. Mix marinade ingredients in a food processor until pureed. Pour over tenderloins and coat all sides. Cover with plastic wrap and refrigerate. Turn about every 2 hours. Marinade 2-8 hours. Poke holes into the meat with a knife to allow marinade to penetrate the meat.

Reserve marinade and place pork on a roasting pan or a foil-lined baking sheet. Broil, basting at least once. (At this point, we baked the pork at 450 instead). The recipe says to broil 20 minute, but we found it took closer to 35 minutes to bake. Take out when there is still a hint of pink inside (about 150 degrees on the meat themometer). Tent with foil, let stand for 10 minutes. Slice thinkly. Make sure internal temp is around 160-165 degrees.

Here's Emeril's link to the original recipe:
http://www.emerils.com/recipe/3542/Jamaican-Jerked-Pork-Tenderloins

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