Jerk Pork Tenderloin
 
 
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Ingredients
  • 1 cup olive oil
  • ¼ cup fresh orange juice
  • 1 small bunch fresh flat leaf parsley
  • 1 small bunch fresh cilantro
  • ½ bunch whole scallions, coarsely chopped
  • 2 medium shallots, coarsely chopped
  • 1 (1.5 inch) piece fresh ginger, peeled and coarsely chopped
  • 3 tbsp white wine vinegar
  • 2 tbsp fresh thyme leaves
  • 1 medium jalapeno pepper, coarsely chopped (with some seeds and ribs)
  • 2 tbsp light brown sugar
  • 1 tbsp worchestershire sauce
  • ¼ tsp ground cloves
  • ¼ tsp ground all spice
  • 2 pork tenderloins
  • 1 tsp salt
Method
  1. Preheat the oven to 425 degrees.  Put all ingredients (except pork and salt) into a food processor and puree until smooth.
  2. Place tenderloins in a non reactive dish and pour half the marinade over the pork, massaging it into the pork on all sides.  Cover with plastic wrap and place in the fridge.  Marinate for at least 8 hours, up to 24 hours.  Cover and refrigerate remaining marinade.
  3. When you are ready to cook the pork remove the tenderloins from the fridge and allow to sit out for 20 minutes or so.  Scrape most of the marinade off the pork and sprinkle with salt.  Discard marinade.  Remove remaining sauce from the fridge and allow to come to room temperature.
  4. Roast tenderloins in the oven for roughly 20 minutes (depending on the size of the tenderloins) or until a meat thermometer reads 145 degrees.  Of course you can grill them if you are lucky enough to have a grill and an outdoor space to put a grill.  Remove from the oven, transfer to a cutting board, cover with aluminum foil and allow the meat to rest 10 minutes.  The meat should be pink and juicy.
  5. Cut pork into ½ inch diagonal slices and arrange on serving platter.  Sprinkle some of the sauce over the sliced pork, serving the remaining sauce alongside.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2009/06/10/jerk-pork-tenderloin/