I really love the spicy and sweet flavors of Jamaican-style jerk seasoning. It’s terrific on pork, poultry, fish, shrimp, and lots of other things. For this recipe, you can make your own jerk seasoning or just pick up some premade seasoning at the grocery store. I like to serve jerk pork with pineapple salsa.
- 4 Tbsp canola oil
- 2 scallions, roughly chopped
- 2 garlic cloves, peeled
- 2 Scotch bonnet or habanero chiles, stemmed and seeded
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp fresh lime juice
- 1 Tbsp light brown sugar
- 2 tsp ground allspice
- 1 tsp freshly ground black pepper
- 1 tsp thyme leaves
- 1/4 tsp freshly grated nutmeg
- One 1-inch piece of fresh ginger, peeled
- 1 pork tenderloin
- First, make the jerk seasoning/marinade: In a blender or food processor, combine 3 tablespoons of the oil with the scallions, garlic, chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme, nutmeg and ginger. Puree until well-blended and smooth.
- Transfer the marinade to a resealable plastic bag. Add the pork tenderloin, turning to coat. Seal the bag, pressing out the air, and refrigerate for 4 to 8 hours.
- Light a grill or preheat a grill pan. Remove the pork from the marinade. Brush pork with the remaining 1 tablespoon of oil and season generously with salt.
- Grill the pork over moderately low heat, turning occasionally, until an instant-read thermometer reaches 135 when inserted in the center of the meat, about 20 minutes.
- Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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