Caribbean Pork Tenderloin With Rum Jezebel Sauce Recipe 445

CARIBBEAN PORK TENDERLOIN WITH RUM JEZEBEL SAUCE RECIPE - (4.4/5)

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.

MARINATED PORK TENDERLOIN WITH JEZEBEL SAUCE

Steps:

• Combine first 8 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add tenderloins. Cover or seal, and chill 8 hours, turning tenderloins occasionally.
• Remove tenderloins from marinade, reserving 1/2 cup marinade; combine reserved marinade and apple cider vinegar.
• Cook tenderloins, covered with grill lid, over medium-hot coals (350° to 400°) about 20 minutes or until a meat thermometer inserted into thickest portion registers 140°, turning occasionally and basting with marinade mixture during first 15 minutes of cooking time. Remove from heat; slice and serve warm or chilled with party rolls and Jezebel Sauce.
• Jezebel Sauce:.
• Beat apple jelly in a mixing bowl at medium speed with an electric mixer until smooth. Add remaining ingredients; beat at medium speed until blended. Chill.

CARIBBEAN STYLE PORK TENDERLOIN SANDWICHES

Steps:

• Coat a Dutch oven with cooking spray; place oven on medium-high heat until hot.
• Add tenderloins and cook about 10 minutes or until browned.
• Turn occasionally.
• Combine the apple cider or juice with the remaining ingredients in a bowl.
• Pour over the tenderloins.
• Insert a meat thermometer into the thickest portion of the tenderloin.
• Bring to a boil.
• Reduce heat and simmer covered, for about 40 minutes or until thermometer reads 160°F.
• Occasionally, baste with the pan juices.
• When done, remove tenderloins to a cutting board and allow to stand for at least 10 minutes before slicing.
• While the tenderloins are resting, heat the juices to boiling and cook until they are reduced to a thick syrupy sauce (about 10 minutes).
• Slice the tenderloins diagonally across the grain into thin slices.
• Serve on a baguette or roll sliced in half lengthwise.
• Top the sliced pork with the"sauce".

JAMAICAN PORK TENDERLOIN

Steps:

• In a food processor, combine the orange juice, soy sauce, lemon juice, oil, onion, green onions, jalapeno, thyme, salt, allspice, cinnamon, nutmeg, ginger and pepper. Cover and process until smooth. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan. , Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

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.

JERK PORK TENDERLOIN

Steps:

• Stir first 5 ingredients in small skillet over medium heat until fragrant, about 30 seconds. Finely grind spice mixture in spice grinder; transfer to processor. Add all remaining ingredients except pork; blend until wet paste forms. Place pork in large glass baking dish and coat with paste. Cover; chill overnight.
• Preheat oven to 400°F. Transfer pork coated with paste mixture to rimmed baking sheet. Roast pork until thermometer inserted into center registers 150°F for medium, about 35 minutes. Slice pork and serve.

CARIBBEAN PORK TENDERLOIN

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.