lost recipe for pork tenderloin

[Shessy]

Does anyone have the recipe for pork tenderloin with a very spicy sauce that was in the April or May issue of cooking light? I think that the pork was cooked on the grill and the sauce might have been called Chimichuri. Thanks!

[Laura B]

Is this it?


* Exported from MasterCook *

Jamaican Jerk Pork Tenderloin

Recipe By :Cooking Light Magazine. May 2001. Page: 136.
Serving Size : 4 Preparation Time :0:00
Categories : May 2001 Meats


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups coarsely chopped green onions
1/2 cup coarsely chopped onion
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons fresh thyme
2 teaspoons brown sugar
2 teaspoons chopped peeled fresh ginger
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
2 garlic cloves, minced
1 Scotch bonnet or habanero peppers, seeded -- (1 to 4)
and chopped
1 pork tenderloin (1-1/2-pound), trimmed
Cooking spray

1. Place first 15 ingredients in a blender or food processor, and process until smooth.

2. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Combine pork and green onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.

3. Prepare grill.

4. Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160 degrees (slightly pink). Yield: 4 servings (serving size: 3 ounces pork).

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Per Serving (excluding unknown items): 42 Calories; 4g Fat (70.7% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1198mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : This fiery barbecue was invented by the Maroons, or runaway slaves, as a means of preserving meats without refrigeration. The more Scotch bonnet peppers you use, the more authentic the flavor. Use one pepper for a mildly spicy dish and four for a very spicy dish. (To approximate the heat of the authentic jerk marinade, you would have to use 12 Scotch bonnet peppers.) Here, we butterfly the pork to increase the surface area for the marinade to penetrate. This recipe will also work with pork loin.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0



[This message has been edited by Laura B (edited 06-12-2001).]