Jamaican Jerk Pork Tenderloin Recipe
Ingredients
| Cilantro | 2 Tablespoon, chopped | |
| 1 tablespoon finely minced fresh ginger | ||
| Dark rum | 1/4 Cup (16 tbs) | |
| Lime juice | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Light brown sugar | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Nutmeg | 1/2 Teaspoon | |
| Cayenne | 1/4 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 2 pork tenderloins (1-1/2 to 2 pounds total) | ||
Directions
Combine all ingredients except the pork in a flat baking dish.
Reserve 1/3 of the marinade and set in the warming tray in the lower position.
Trim all fat and silver skin from the pork tenderloins, place in the marinade and turn to coat well.
Cover and marinate for 15 to 30 minutes at room temperature.
Rotate the pork, one on each spit rod, 30 minutes, basting with the marinating juices often during the last 10 minutes, or until the internal temperature reaches 150 to 155 degrees on the instant thermometer.
Slice the pork on the diagonal and place on a serving platter.
Spoon reserved marinade over the pork slices and serve.
Reserve 1/3 of the marinade and set in the warming tray in the lower position.
Trim all fat and silver skin from the pork tenderloins, place in the marinade and turn to coat well.
Cover and marinate for 15 to 30 minutes at room temperature.
Rotate the pork, one on each spit rod, 30 minutes, basting with the marinating juices often during the last 10 minutes, or until the internal temperature reaches 150 to 155 degrees on the instant thermometer.
Slice the pork on the diagonal and place on a serving platter.
Spoon reserved marinade over the pork slices and serve.
Chef
