Monday, February 2, 2009

Jerk Pork Tenderloin

This is another recipe from the "Flavors of Latin America" Cooking Workshop I went to last year. And it's my favorite recipe from the workshop - I've made it several times, including once for a dinner 'party' and it always receives compliments! :)

Jerk Pork Tenderloin

2 pork tenderloins, trimmed of excess fat and silver skin

for rub:
2Tbsp thyme
1/2 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp ground nutmeg
4 peeled garlic cloves
4 green onions, roughly chopped (white and green parts)
1/2 medium white onion
1 habanero chili
3/4 cup soy sauce
1/4 cup vegetable oil
1/4 cup brown sugar
1/4 cup red wine or apple cider vinegar

In a blender or food processor, combine all rub ingredients. Process until smooth.

Place pork in a shallow dish and pour marinade over it. Turn to coat. Cover and refrigerate for 4-6 hours. (the longer the marinading time, the spicier it will be) Remove and let come to room temperature before cooking.

Preheat oven to 400 degrees. Heat grill. Remove the pork from marinade and shake off excess. Grill on all sides until well marked. Place onto a baking sheet and roast for another 10-20 minutes or until pork reaches an internal temperature of 150 degrees. Remove from oven and let stand for at least 10 minutes before slicing to allow juices to redistribute. Serve with Tropical Fruit Salsa.

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