Jerk-Marinated Pork Tenderloin
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
-
Marinade
- 6 scallions, finely chopped (white and light green parts)
- 2 garlic cloves, minced
- 1 -2 jalapeno pepper, seeded and finely chopped (or serrano, Scotch bonnet)
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon fresh ground black pepper
- 1 teaspoon packed brown sugar
- 3 tablespoons canola oil
- 1⁄4 cup fresh lime juice
-
Other
- 2 pork tenderloin (about 1 pound each)
- 1 cup chicken broth
- 1 teaspoon fresh lime juice
- 3 tablespoons coconut milk
- 2 tablespoons finely chopped fresh cilantro
directions
- In a small bowl, combine all the marinade ingredients.
- Put tenderloins in a zip-lock plastic bag; pour in the marinade.
- Turn the tenderloins in the bag to coat them evenly.
- Close the bag and refrigerate for at least 2 hours or as long as overnight.
- Preheat the oven to 375°; put the pork in a roasting pan with the marinade and pour 1/4 cup broth in the pan.
- Roast for about 35 minutes, or until an instant-read thermometer inserted in the center of the tenderloin reads 160°.
- Put the pork on a serving platter and cover loosely with foil; let it rest for 10 minutes and then slice it.
- Meanwhile, put the roasting pan on top of the stove and add the remaining 3/4 cup broth, lime juice, and coconut milk; cook over medium-high heat for 2-3 minutes, or until slightly thickened.
- Stir in cilantro; taste and adjust seasonings.
- Pour over pork slices and serve immediately.
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