Jerked Pork Tenderloins

Name: Jerked Pork Tenderloins
Yield: feeds 6 to 8
Ingredients: 1 large onion, cut in 16 pieces; 2 large jalapeño peppers, stems and seeds removed; 2 large cloves garlic; 1 medium bunch scallions, white parts plus 4 inches of green, sliced; 2 teaspoons dried thyme; 1 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 1 tablespoon kosher salt; 1 teaspoon black pepper; 1 tablespoon brown sugar; 1 tablespoon olive oil; 1/4 cup soy sauce; Juice of 1/2 lime; 4 pork tenderloins (about 2 3/4 pounds); 1/2 cup reserved jerk paste; 1 cup Mutha Sauce (page 165); 1/3 cup water

January 24, 2012

Here’s an interesting technique. We cut (counter to logic) the pork tenderloins into long steaks along the grain of the meat, forming steaks approximately 10 inches long by 2 inches wide. Whip up the jerk paste the night before or that morning, and get the tenderloins marinating early. That way you can grill and eat in minutes after getting jerked around at work all day.

Recipe notes

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