CARIBBEAN JERK PORK CHOPS
Caribbean-style pork chops marinated overnight in a lemon juice and oil marinade with a variety of spices. Use more cayenne pepper to make it really hot!
Provided by MARVINTHEMARTIAN
Categories World Cuisine Recipes Latin American Caribbean
Time 12h30m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
- Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
- Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
- Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 5 g, Cholesterol 81.4 mg, Fat 9.3 g, Fiber 0.6 g, Protein 31.4 g, SaturatedFat 2.5 g, Sodium 343.2 mg, Sugar 2.9 g
GRILLED CARIBBEAN PORK TENDERLOIN
A peppy spice rub takes grilled pork tenderloin to the Caribbean. A citrus and cilantro fruit combo seals in the tropics.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Mix all Fruit ingredients. Cover and refrigerate until serving.
- Mix all Spice Rub ingredients. Place pork in heavy-duty resealable food-storage plastic bag. Sprinkle with Spice Rub. Turn bag several times to coat pork. Seal bag; refrigerate 15 minutes.
- Heat coals or gas grill for direct heat. Remove pork from bag. Cover and grill pork 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Serve with fruit mixture.
Nutrition Facts : Calories 305, Carbohydrate 13 g, Cholesterol 125 mg, Fat 1, Fiber 2 g, Protein 45 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 820 mg
CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA
I love this recipe because of the depth of flavors and burst of colors. It's quick and easy to make. It's best when peaches are in season, but you could try strawberries or pineapple instead. -Holly Bauer, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (1-1/3 cups salsa).
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.
Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 522mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
GRILLED CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA
A quick and easy way to grill pork tenderloin. Coated in a Caribbean spice mixture, grilled, and served with homemade peach salsa.
Provided by Joan Heeg
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
- Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 8.6 g, Cholesterol 73.8 mg, Fat 11 g, Fiber 1.2 g, Protein 23.9 g, SaturatedFat 2.3 g, Sodium 580.2 mg, Sugar 6.3 g
CARIBBEAN JERKED PORK TENDERLOINS
Provided by Molly O'Neill
Categories dinner, main course
Time 35m
Yield Four servings
Number Of Ingredients 12
Steps:
- Grind the allspice berries in a spice grinder and transfer to a blender. Add the cinnamon, nutmeg, coriander, scallions, garlic, chili, rum, water, salt and pepper and blend until a smooth paste forms, scraping down the sides of the jar as needed. Place the pork tenderloins in a shallow baking dish. Wearing rubber gloves, rub the paste all over the pork. Refrigerate several hours or overnight.
- Preheat broiler. Place the pork 4 inches under the broiler and broil, turning once, until pork is only slightly pink in the center, about 12 to 15 minutes. Let stand for 5 minutes. Cut into 1/4-inch-thick slices and serve.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 735 milligrams, Sugar 1 gram, TransFat 0 grams
JAMAICAN JERK PORK LOIN
Steps:
- Preheat oven to 350 degrees F.
- Mix jerk seasoning with the oil in a small bowl (this will thin it and cut the heat). Trim any excess fat from the pork loin, leaving a thin-layered wide strip down the center of the top. Evenly rub the entire pork loin with the jerk seasoning mixture. Place pork loin in a shallow greased roasting pan, and bake for 20 minutes. Then reduce the temperature to 300 degrees F and continue baking for about 1 more hour, or until a meat thermometer stuck in the thickest part reads 145 degrees F. Remove from oven and let rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 226 calorie, SaturatedFat 2 grams, Carbohydrate 0 grams
CARIBBEAN PORK TENDERLOIN WITH RUM JEZEBEL SAUCE RECIPE - (4.4/5)
Provided by june
Number Of Ingredients 12
Steps:
- Brush pork tenderloins with orange juice. Stir together brown sugar, Caribbean jerk seasoning and salt. Rub mixture evenly over pork tenderloins. Place on a lightly greased rack in a roasting pan. Bake at 425 degrees for 25 to 30 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees. Remove pork from oven, and loosely cover with aluminum foil. Let stand until thermometer registers 160 degrees (about 5 minutes). Serve with Rum Jezebel Sauce. For sauce, whisk together orange marmalade (or pineapple preserves), apple jelly and remaining ingredients. Cover and chill until ready to serve.
JERKED PORK LOIN
Make and share this Jerked Pork Loin recipe from Food.com.
Provided by chefsteph4
Categories Pork
Time P1DT1h30m
Yield 100 serving(s)
Number Of Ingredients 16
Steps:
- Put all the ingredients together and blend.
- Immerse the pork loin in the marinade until fully coated. Marinate the pork one day in advance.
- Prepare a ribbed grill with oven rack and turn oven to 450°F Brush the rack with oil to prevent sticking. Place the pork on the rack fat side down.
- Cover with foil and cook for 1.5 hrs browning and smoking the pork.
- Reduce the remaining marination by adding ketchup, green onion and brown chicken stock until slightly thickened. Adjust seasoning if needed.
- After 1 hr turn the pork to fat side up and brush with marination reduction.
- Repeatedly brush pork with jerk marinade reduction on each turn to keep it moist.
Nutrition Facts : Calories 426.6, Fat 27.8, SaturatedFat 9.2, Cholesterol 108.9, Sodium 143.7, Carbohydrate 5.7, Fiber 0.8, Sugar 2.7, Protein 36.8
CARIBBEAN JERK PASTA
I'm sure turkey or pulled pork would be just as good in this recipe. This is not intended for folks looking to cut fats. I can't guarantee how this will taste if lowfat ingredients are substituted.
Provided by Siava
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- FOR MEAT MIXTURE.
- Heat oil in large saucepan over medium heat. Add garlic, chicken, onion, bell pepper, seasonings, and salt and pepper. Saute for 2 minutes.
- Increase heat to medium-high. Add 2 tablespoons butter. Saute for approximately 10 minutes. Add the mushrooms. Saute for 2 minutes. The meat should be nicely browned and the onions soft. Remove mixture and set aside.
- FOR SAUCE.
- Using the same saucepan, reduce heat to low. Combine creams and water in a measuring cup large enough to hold it all. When the pan has cooled, melt 3 tablespoons butter.
- *Important!* This is the longest process, but worth the patience (the sauce should not be runny at all. If it is, slowly add more flour until it thickens to the consistency of alfredo sauce).
- Add a little bit of flour, stirring constantly until thickened. Pour in a little bit of the cream/water, stirring constantly. Continue alternating between the flour and liquid at a slow pace to ensure no lumps. After depleting the flour and liquid, add the garlic salt and hot sauce. Continue to stir and simmer for 1 minute. Add chicken mixture and green onions, mix thoroughly, and allow to simmer while making the pasta, stirring periodically.
- FOR PASTA.
- Cook pasta according to package. Drain. Add chicken/sauce mixture. Mix thoroughly. Serve with some parmesan cheese sprinkled on top if desired. Enjoy!
Nutrition Facts : Calories 461.6, Fat 32.5, SaturatedFat 16.8, Cholesterol 114.8, Sodium 142.7, Carbohydrate 28, Fiber 3.6, Sugar 1, Protein 15.8
GUAVA-GLAZED JERK PORK TENDERLOIN
Jerk is a powerfully complex blend of spices and aromatics redolent with cinnamon, allspice, cumin and chiles. Historically, it's tied to Maroons fleeing enslavement in the Jamaican foothills, and is among the most iconic flavors of the Caribbean. True jerk is grilled over an open fire, and is as much a seasoning as it is an action, because you can "jerk" pork, goat, chicken and even fruits and vegetables. It's often applied to dark, often gamey or gristly cuts of meat that stand up to complex flavors. While not traditional, this leaner, lighter pork is an excellent vessel for jerk. It's especially good when marinated overnight and grilled, but is so simple to prepare it can easily be made for a weeknight celebration. A simple jelly glaze at the end adds sweetness and tang, caramelizing under a quick broil. Pair with rice and peas, maduros or a bright, fresh garden salad.
Provided by Von Diaz
Categories dinner, meat, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Combine the ginger, scallions, garlic, salt and chiles (if using) in a food processor or blender and pulse until finely minced. Add the thyme, sugar, allspice, nutmeg, cayenne, cumin, coriander, lime juice and oil, then blend until the mixture becomes a fine paste.
- Using a clean towel or paper towels, pat the pork tenderloin dry. Using a sharp paring knife, cut a series of deep holes into the meat.
- Transfer the pork to a zip-top bag or container with a tight lid, and pour over the marinade. Let sit for at least 10 minutes on the countertop, or refrigerate overnight if possible. Bring to room temperature before continuing.
- When ready to cook, heat the oven to 400 degrees, adjusting your rack to the top third of the oven. Line a rimmed baking sheet with foil, then set a little water in a small pot and bring to a boil.
- Place the tenderloin in the center of the pan and put the pan on the center rack of the oven. Roast until the internal temperature is 145 degrees in the thickest part, flipping every 10 minutes, for about 25 minutes to evenly brown the outside.
- Mix the guava jelly and lemon juice with 1 tablespoon of the boiling water, and use a fork to break up then stir to form a glaze.
- Increase the oven heat to a high broil. Carefully pull the pan out of the oven, and brush the tenderloin with the glaze. Broil in the upper third of the oven 5 to 7 minutes, until it's a toasty dark brown with some charred spots, brushing once more with any remaining glaze if desired.
- Remove the pan from the oven and set the tenderloin on a carving board to rest for about 5 minutes. Cut into slices and pour over any juices that remain.
CARIBBEAN JERK PORK
Steps:
- Lightly spray the grill rack or broiler pan and rack with cooking spray. Preheat the grill on high or preheat the broiler.
- In a food processor or blender, process all the seasoning blend ingredients until smooth. Transfer to a large shallow glass dish.
- Add the pork to the seasoning blend, turning to coat. Cover and refrigerate for 15 to 20 minutes, turning occasionally.
- Grill the pork or broil about 4 inches from the heat for 5 to 6 minutes on each side, or until slightly pink in the center. Sprinkle with the salt. Serve with the lime wedges to squeeze on top.
- Cook's Tip on Jerking and Jerk Seasoning
- Jerking, a method of cooking in Jamaica, involves rubbing meat with, or marinating it in, a fiery-hot, intensely flavored mixture, then grilling it. Although chicken and pork are the most commonly jerked foods, beef, goat, and fish can also be prepared this way. Jerk seasoning almost always includes some Scotch bonnet or habanero chiles, but we lowered the heat a notch here by using jalapeño. Other very typical jerk seasonings are allspice, cinnamon, ginger, nutmeg, cloves, thyme, garlic, and onions.
- Nutrition information
- (Per serving)
- Calories: 173
- Total fat: 6.0g
- Saturated: 2.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.0g
- Cholesterol: 66mg
- Sodium: 229mg
- Carbohydrates: 8g
- Fiber: 1g
- Sugars: 5g
- Protein: 22g
- Calcium: 42mg
- Potassium: 349mg
- Dietary Exchanges
- 1/2 other carbohydrate
- 3 lean meat
CARIBBEAN PORK TENDERLOIN
Flavorful ingredients such as citrus, cilantro, pepper and garlic weave their way through Latin American cuisines, giving the dishes marvelous flavor. Little preparation and cooking is needed to bring this pork tenderloin and plantain dish to the table, and it has the added benefit of being low in fat and cholesterol.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Trim fat from pork. Cut pork across grain into 1/8-inch slices. Mix orange peel, orange juice, cilantro, lime juice, pepper and garlic in large glass or plastic bowl. Stir in pork. Cover and refrigerate 30 minutes.
- Remove pork from marinade; drain, reserving marinade. Stir cornstarch and salt into marinade; set aside.
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook pork in oil about 4 minutes, stirring frequently, until no longer pink. Stir in plantain. Cook 2 to 3 minutes, stirring frequently, until plantain is brown and slightly soft. Stir in marinade mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg
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