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Recipe Detail Page
Jerk Pork Tenderloins
Summer 2013
Spicy, sweet and peppery are the seductive hallmarks of jerk seasonings we associate with the Caribbean islands. When pork tenderloins are marinated in the complex jerk seasonings blend, their tender-moist texture provides a silky contrast to the peppery coating.
Serves 12
4 pork tenderloins
3 cups (750 mL) coarsely chopped white onion
6 garlic cloves
⅓ cup (80 mL) each of lime juice, soy sauce, vegetable oil and brown sugar
3 tbsp (45 mL) finely chopped fresh ginger
2 jalapeños including seeds, thinly sliced
2 tbsp (30 mL) dried leaf thyme
1 tbsp (15 mL) each of ground cinnamon and allspice
1½ tsp (7 mL) each of ground nutmeg, cracked black pepper and salt
Fresh Pineapple Avocado Salsa (recipe follows)
GARNISH (OPTIONAL)
Lime wedges
Small slim hot red peppers
1 Trim fat and silver skins from tenderloins. Place meat on a cutting board. So marinade will penetrate, use a dinner fork to push holes into each tenderloin, right through to the cutting board. Repeat all over the tenderloins, at about 1-inch (2.5-cm) intervals, making about 20 inserts on each side. Place tenderloins in 2 large freezer bags or place all in a shallow dish that will snugly hold them.
2 For marinade, put remaining ingredients except salsa in a food processor. Pulse and then whirl until ingredients are fairly evenly ground.
3 Pour marinade over meat in bags, dividing evenly, or in the dish. Massage marinade over each tenderloin making sure they are evenly covered. If using bags, press out as much air as possible. Seal and place bags in a bowl. If using a dish, cover the meat. Refrigerate at least 4 hours, but preferably 24 hours. Turn the bags or turn tenderloins in the dish occasionally to distribute the marinade.
4 To roast, preheat oven to 350°F (180°C).
5 Set a rack on a large foil-lined baking sheet. Remove pork from the marinade, shake off the excess, and place pork on the rack. Fold in the skinny ends to even out the thickness. Bake until meat feels springy when pressed and an instant-read thermometer inserted into the thickest part of the meat reads 155°F (68°C), from 40 to 55 minutes. Remove pork to a cutting board and let sit at least 5 minutes before slicing. If making ahead, do not slice. Cover and refrigerate up to a day. Garnish with lime wedges and small slim hot red peppers, if desired, and top with Fresh Pineapple Avocado Salsa.
Serves 12
FRESH PINEAPPLE AVOCADO SALSA
A juicy, ripe pineapple smacks of the best of summer eating. Combined with crisp peppers and satiny avocado, this easy-to-make salsa is a kaleidoscope of colours and textures. Make it a day ahead if you want, then stir in the avocado and coriander just before serving. While it’s the perfect refreshing perk for our jerk pork, it’s also fantastic spooned over grilled fish and chicken. And it’s not just a pretty face—it comes loaded with fiber, antioxidants and vitamin C.
1 fresh pineapple, peeled and cored
1 large red pepper
½ cup (125 mL) finely chopped red onion
Juice of 2 large limes, about ⅓ cup (80 mL)
2 tbsp (30 mL) canola or olive oil
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) dried chili flakes or 1 to 2 tbsp (15 to 30 mL) finely chopped seeded jalapeño
½ tsp (2 mL) salt
2 ripe but firm Hass avocados
1 cup (250 mL) chopped fresh coriander leaves
1 Cut pineapple into ⅓-inch-thick (8-mm) rounds, then dice. You should end up with about 4 cups (1 L). Place in a large bowl. Chop pepper into similar-size pieces and add along with onion.
2 In another bowl, whisk lime juice with oil, sugar, chili flakes and salt. Stir into the pineapple mix. Set aside for at least an hour before serving, stirring occasionally, or better yet cover and refrigerate overnight. Stir occasionally. Just before serving, drain off the liquid. Dice the avocado and stir in, together with the coriander.
Makes 6 cups (1.5 L) for 12 servings
