Best Jamaican Pork Tenderloin Recipes

BACON-WRAPPED JAMAICAN JERK PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine brown sugar, jerk seasoning, paprika, thyme, oregano, seafood seasoning, and crushed red pepper in a bowl; rub generously all over the tenderloin. Wrap with bacon and secure with toothpicks. Coat lightly with oil and place in a loaf pan or casserole dish. Sprinkle any remaining spice rub on top, cover with some diced onion, and surround with remaining onion.
• Bake, uncovered, in the preheated oven until pork is slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

JAMAICAN PORK TENDERLOIN

Steps:

• In a food processor, combine the orange juice, soy sauce, lemon juice, oil, onion, green onions, jalapeno, thyme, salt, allspice, cinnamon, nutmeg, ginger and pepper. Cover and process until smooth. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan. , Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

JAMAICAN BBQ PORK TENDERLOIN

Steps:

• Combine the ginger, garlic powder, onion powder, cayenne pepper, cloves, brown sugar, 1/2 teaspoon of salt & the black pepper.
• Rub spice mixture over the pork.
• Let stand 15 minutes.
• Combine the honey, tomato paste, vinegar and the remaining 1/4 teaspoon salt in a separate bowl. Stir to blend. Set aside.
• Broil pork @ medium-high heat, about 3 minutes each side.
• Reduce heat, continue cooking about 14-16 minutes.
• Baste with honey-tomato glaze.
• Cook until pork is slightly pink in the center.
• Cool on a cutting board for 5 minutes before slicing.

JAMAICAN JERK PORK TENDERLOIN WITH RICE & BEANS

Steps:

• Preheat oven to 350 Sprinkle pork all over with 5tsp jerk seasoning and salt, coating all over. Let stand. Heat 1 T oil in heavy large skillet and cook pork until just browned on all sides (about 5 min) Transfer pork to rimmed baking sheet. Roast pork until thermometer registers 145 degrees (20 min. LESS) Remove; let stand 5 min. While pork roasts in oven cook rice and beans in same skillet used to brown the pork. Heat remaining 1 T oil in skillet over med-hi heat. Add rice, turmeric and one tsp of the seasoning and stir 1 min Add broth and generous 1/4t salt and bring to simmer. Reduce heat to low,cover and simmer without stirring until rice is tender and water absorbed..about 15 min Stir in beans and cilantro. Mound rice and slices of pork tenderloin on plate and serve.

JAMAICAN JERK PORK TENDERLOIN

Steps:

• 1. Preheat grill to medium-high heat. In a medium bowl, combine mangoes, onion, brown sugar, parsley, ground red pepper, and salt; mix well and set aside. Evenly season pork with jerk seasoning. Place on grill and cook 15 minutes, or until internal temperature reaches 160 degrees F., turning halfway through cooking. Slice pork, top with mango salsa, and serve immediately.

JAMAICAN JERK PORK TENDERLOIN

Steps:

• 1. Butterfly the tenderloins, for 1-inch-thick sheets. Then, using the tip of a paring knife, make holes 1/4 inch deep all over each sheet of meat. Place the tenderloins in a large nonreactive baking dish and set aside while you prepare the seasoning.2. Combine the chiles, scallions, onion, ginger, and garlic in a food processor and process until finely chopped. Add the thyme, allspice, pepper, nutmeg, cinnamon, vinegar, soy sauce, oil, salt, and sugar and process to a smooth purée (see Notes).3. Using a rubber spatula, spread the seasoning mixture over the tenderloins, stuffing it into the holes. Cover and let marinate, in the refrigerator, for at least 4 hours, turning the meat several times.4. If using a charcoal grill, preheat it to medium. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high when smoke appears, lower the heat to medium.5. When ready to cook, if using charcoal, toss the wood chips on the coals. Oil the grill grate. Arrange the sheets of pork on the hot grate and grill, turning with tongs and brushing occasionally with oil, until nicely browned on both sides and cooked through, 16 to 20 minutes in all. When not turning the meat, keep the grill covered to hold in the smoke.6. Transfer the pork to a cutting board and let rest for 5 minutes, then cut into thin diagonal slices and serve immediately. Serves 4 to 6Notes: Jerk pork is usually prepared with the pork fat left on, but you can certainly trim it off, if you wish. You can make the marinade in a blender if you do, add all the ingredients at once.

JAMAICAN PORK TENDERLOIN

Steps:

• trim fat from pork.
• Combine lime juice and next 5 ingredients in a large heavy duty, zip top plastic bag.
• Add pork; seal bag, and marinate in refrigerator for 30 minutes.
• Remove pork from bag, reserving marinade.
• Coat grill rack with cooking spray; place on grill over medium coals.
• Place pork on rack and grill covered, 30 minutes or until meat thermometer registers 160 degrees, turning and basting pork occasionally with reserved marinade.
• Cut into 1/4 inch thick slices.
• Serve with chutney.

GRILLED PORK TENDERLOIN WITH JAMAICAN SPICES

Steps:

• Blend olive oil, lime juice, ginger, salt, allspice, coriander, and black pepper in processor until coarse paste forms. Place tenderloins on work surface. cut each lengthwise almost in half, leaving about 3/4 inch intact. Press each tenderloin open like a book. Spread seasoning all over each tenderloin. Let tenderloins stand at room temp at least 1 hour, or cover and refrig up to 1 day. Grill pork until thermometer registers 140 to 145 degrees, about 6 minutes per side.Transfer to platter. Let rest for 15 minutes. cut pork into slices and service with chutney.