Review: Jamaican Jerk Pork Tenderloin (5/01)

[makedah]

This was yummy. I let it marinate for about 24 hours. I had way more marinade than I needed, but I think I had less meat than the recipe called for, as well. My blasted grocery store only had ONE scotch bonnet pepper, so my marinade wasn't hot.

I don't have a grill, so I broiled this for about 20 min. I don't like a lot of pink inside so I let mine go that long.

It wasn't as good warmed up later, but I think that's because I nuked it too long.

If anyone else makes it, I'd love to hear about possible side dishes. I had some spinach around, so I made a spinach salad with strawberries, toasted almonds and citrus vinaigrette (June '99). I wish I'd used a different vinaigrette, but the sweetness of the strawberries was a nice balance for the pork.

[foodiedelite]

This is very good. I had to grill a little longer to raise meat temp to 160 though (just a few minutes).

The meat is very tender and has good flavor.
However, I won't make this again. I found the Jerk Recipe in The Sugar Reef Caribbean
Cookbook to be stronger and more appealing for me in flavor.

Served it with black beans and lime.

[makedah]

If that recipe isn't too long, would you post it, please?

BTW: subsequent warm-ups of the leftovers worked fine.

Also: The recipe calls for 2 c. of green onions. For me, that was EXACTLY one medium-sized bunch.

[foodiedelite]

Makedah,

Here's the recipe for the black beans. They're very basic, but lowfat.

2 cups black beans, washed and cleaned
6 cups water
1 medium onion
1 TBSP. garlic powder
2 TBSP. salt
1 TBSP. lime juice

Place all the ingredients except the lime juice in a pot. Bring them to a boil and reduce heat to low. Cook about 3-4 hours or until tender. Last 15 minutes add lime juice. Garnish with lime slices.

[sheddercrab1]

Originally posted by foodiedelite:
Makedah,

Here's the recipe for the black beans. They're very basic, but lowfat.

2 cups black beans, washed and cleaned
6 cups water
1 medium onion
1 TBSP. garlic powder
2 TBSP. salt
1 TBSP. lime juice

Place all the ingredients except the lime juice in a pot. Bring them to a boil and reduce heat to low. Cook about 3-4 hours or until tender. Last 15 minutes add lime juice. Garnish with lime slices.

<B>Foodiedelight and maleduh you're making me hungrey!Would love it if you could also post that Jerk recipe to go with those beans. I've got a london broil sitting at home and a hungrey husband who loves to cook on our weber.Gotta get back to work Thanks

[sheddercrab1]

I think I really messed up where I started typing before oops! later
Originally posted by sheddercrab1:
<B>Foodiedelight and maleduh you're making me hungrey!Would love it if you could also post that Jerk recipe to go with those beans. I've got a london broil sitting at home and a hungrey husband who loves to cook on our weber.Gotta get back to work Thanks

[makedah]

Foodie, thanks but I mean the jerk recipe! http://www.cookinglight.com/bbs/wink.gif

[foodiedelite]

Makedah and Sheddercrab1 here's the goods on Jerk Chicken Sugar Reef Style from cookbook of same name. It's been the best jerk marinade I have found, and I've tried quite a few.

1 Tbsp. ground allspice
1 Tbsp. dried thyme
1 1/2 tsp cayenne pepper
1 1/2 tsp freshly ground pepper
1 1/2 tsp ground sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 Tbsp. salt (I use 1)
2 Tbsp. garlic powder
1 Tbsp. sugar
1/4 olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
juice of one lime
1 scotch bonnet pepper, seeded and finely chopped
1 cup chopped white onion
3 green onions, finely chopped

Add the liquid ingredients to the dry ingredients and whisk. Marinade at least one hour (I usually marinade overnight).
You can heat the left over marinade and use as a dipping sauce. ENJOY! http://www.cookinglight.com/bbs/smile.gif

[KValley]

We thought this was terrific! I made the marinade this morning, so it got about 9 hours in the fridge to meld before grilling. The pork was tender and juicy. I would make this again- easy and delicious.

I used 3 habaneros- it was definitely hot, but not overwhelming. It was a terrific antidote to my allergy-congested sinuses!!

Our sides were spicy black beans, roasted butternut squash, mixed greens salad. Boysenberry sorbet for dessert.

Gewurztraminer was the perfect wine- so refreshing- a combination of sweet and spicy that stood up to the heat of the pork.

[Terrytx]

We had this last night and thought it was great. My sides were oven-fried sweet potatoes, Sesame Roasted Asparagus and Caribbean Cobb Salad (without the shrimp).

[L.Rose]

Foodie,

How many pounds of meat will the marinade recipe you posted work for? It sure sounds good...

[heidibowman]

We had this Monday night...it was GREAT!

I served it with the Rice with Pigeon Peas recipe a few pages later. Yummy! (I used black-eyed peas.)

[foodiedelite]

The Jerk Recipe from Sugar Reef Cookbook will marinade about 2-2 1/2 lbs.

I make it very often--usually with chicken.
I serve it with a tropical salad shaped like coconut trees. You take hearts of palms for the tree trunk, lettuce for the base of the salad and thinly slice avocado and mangoes and rotate for the tree limbs. I then put a little lime/olive oil dressing on this. I also serve the Jerk with Carnival Corn. It's yellow corn with pimentos, diced green bell pepper and sauteed with a little olive oil, one slice of bacon and one diced white onion. Very colorful. For more flavor you can add butter, but save calories where you can. This might be a good meal with the Planter's Punch, I believe featured in March's CL.

[lanie]

I made this last night and it was very good, however, I have to agree with 'foodie' - needs a little more 'umph' - going to try your recipe next time. The pork was very tender and good mind you, just not enough flavor.
Elaine

[foodiedelite]

Lanie,

Let me know how my "Jerk" recipe turns out for you. I'm always happy to help with another "Jerk Convert." http://www.cookinglight.com/bbs/wink.gif