Jamaican Bbq Pork Tenderloin Recipes

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JAMAICAN PORK TENDERLOIN



Jamaican Pork Tenderloin image

This recipe is perfect for barbecues and parties! A spicy citrus marinade adds plenty of flavor to the tenderloin overnight. Then you can grill the meat in just minutes the next day. -Rosetta Hockett of Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1/3 cup orange juice
1/3 cup reduced-sodium soy sauce
3 tablespoons lemon juice
2 tablespoons olive oil
1 large onion, chopped
1 cup chopped green onions
1 jalapeno pepper
3 tablespoons minced fresh thyme or 2 teaspoons dried thyme
3/4 teaspoon salt
3/4 teaspoon each ground allspice, cinnamon and nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 pork tenderloins(1 pound each)

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.

Nutrition Facts : Calories 225 calories, Fat 8g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 481mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

JAMAICAN PORK TENDERLOIN



Jamaican Pork Tenderloin image

Make and share this Jamaican Pork Tenderloin recipe from Food.com.

Provided by Derf2440

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lean pork tenderloin
3 tablespoons fresh lime juice
1 tablespoon bottled chopped jalapeno pepper
1 teaspoon fresh garlic, smashed
1 teaspoon fresh gingerroot, minced
1/4 teaspoon salt
1/4 teaspoon ground allspice
vegetable oil cooking spray
1/4 cup mango chutney (optional)

Steps:

  • trim fat from pork.
  • Combine lime juice and next 5 ingredients in a large heavy duty, zip top plastic bag.
  • Add pork; seal bag, and marinate in refrigerator for 30 minutes.
  • Remove pork from bag, reserving marinade.
  • Coat grill rack with cooking spray; place on grill over medium coals.
  • Place pork on rack and grill covered, 30 minutes or until meat thermometer registers 160 degrees, turning and basting pork occasionally with reserved marinade.
  • Cut into 1/4 inch thick slices.
  • Serve with chutney.

Nutrition Facts : Calories 141.1, Fat 4, SaturatedFat 1.4, Cholesterol 73.8, Sodium 204.9, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 23.6

JAMAICAN BBQ PORK TENDERLOIN



Jamaican BBQ Pork Tenderloin image

Make and share this Jamaican BBQ Pork Tenderloin recipe from Food.com.

Provided by David04

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
2 teaspoons brown sugar, firmly packed
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, freshly ground
1 lb pork tenderloin, trimmed of visible fat
1 1/2 teaspoons honey, dark
1 teaspoon tomato paste
2 teaspoons white vinegar

Steps:

  • Combine the ginger, garlic powder, onion powder, cayenne pepper, cloves, brown sugar, 1/2 teaspoon of salt & the black pepper.
  • Rub spice mixture over the pork.
  • Let stand 15 minutes.
  • Combine the honey, tomato paste, vinegar and the remaining 1/4 teaspoon salt in a separate bowl. Stir to blend. Set aside.
  • Broil pork @ medium-high heat, about 3 minutes each side.
  • Reduce heat, continue cooking about 14-16 minutes.
  • Baste with honey-tomato glaze.
  • Cook until pork is slightly pink in the center.
  • Cool on a cutting board for 5 minutes before slicing.

GRILLED PORK TENDERLOIN



Grilled Pork Tenderloin image

Alton Brown's Grilled Pork Tenderloin recipe, from Good Eats on Food Network, stays moist thanks to hours of soaking in a sweet and sharp lime-based marinade.

Provided by Alton Brown

Categories     main-dish

Time 6h35m

Yield 4 servings

Number Of Ingredients 9

1 whole pork tenderloin, approximately 1 pound
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1 chipotle chile pepper in adobo sauce
1 teaspoon vegetable oil
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Trim the pork tenderloin of any excess fat and silver skin.
  • Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
  • Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
  • Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
  • Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
  • Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

Nutrition Facts : Calories 200 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 74 milligrams, Sodium 600 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Protein 24 grams, Sugar 12 grams

GRILLED JERK PORK TENDERLOIN



Grilled Jerk Pork Tenderloin image

I feel that the apple cider makes this jerk marinade unique, and a bit untraditional. Being from the apple country of Virginia, the apple cider was a natural. For added flavor, add apple or hickory wood chips soaked in water on top of the hot coals. You can begin grilling when the chips start smoking. Grilled pineapple goes well with this as a side dish.

Provided by VAGRILL

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 8h49m

Yield 8

Number Of Ingredients 19

2 habanero peppers, seeded
1 small onion, chopped
2 bunches green onions, chopped
1 (1 inch) piece fresh ginger, peeled and thinly sliced
3 cloves garlic, peeled
¼ cup apple cider
¼ cup white vinegar
3 tablespoons soy sauce
2 tablespoons olive oil
1 ½ tablespoons packed brown sugar
¾ teaspoon mustard seed
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon dried thyme
1 tablespoon ground allspice
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 cup wood chips, soaked
2 ½ pounds pork tenderloin, butterflied and pounded to 3/4 inch

Steps:

  • Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.
  • Place the pork tenderloin in a shallow casserole dish. Spread mixture on all sides of the meat (wear gloves or use a spatula). Cover and refrigerate for 8 hours.
  • Preheat grill for medium-high heat.
  • Lightly oil grate. Add soaked wood chips to coals, if using. Grill slabs of tenderloin, turning as needed, about 6 to 7 minutes on each side, or until the internal temperature has reached 145 degrees F (63 degrees C).
  • Remove meat from grill; allow to rest for 5 minutes. Slice thinly and serve.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 11 g, Cholesterol 79 mg, Fat 10.7 g, Fiber 2.4 g, Protein 26.9 g, SaturatedFat 3.1 g, Sodium 1124.5 mg, Sugar 5.4 g

BACON-WRAPPED JAMAICAN JERK PORK TENDERLOIN



Bacon-Wrapped Jamaican Jerk Pork Tenderloin image

A zesty, flavorful take on an old favorite. Very easy to make in about an hour's time! You could also top with diced jalapeno peppers, if desired.

Provided by gbream88

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons brown sugar
2 tablespoons Jamaican jerk seasoning
1 teaspoon ground paprika
1 teaspoon ground thyme
½ teaspoon dried oregano
½ teaspoon seafood seasoning (such as Old Bay®)
1 pinch crushed red pepper, or to taste
1 (1 1/2 pound) pork tenderloin
4 slices bacon, or more to taste
1 tablespoon olive oil, or more as needed
½ medium sweet onion, diced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine brown sugar, jerk seasoning, paprika, thyme, oregano, seafood seasoning, and crushed red pepper in a bowl; rub generously all over the tenderloin. Wrap with bacon and secure with toothpicks. Coat lightly with oil and place in a loaf pan or casserole dish. Sprinkle any remaining spice rub on top, cover with some diced onion, and surround with remaining onion.
  • Bake, uncovered, in the preheated oven until pork is slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 268.4 calories, Carbohydrate 10.9 g, Cholesterol 83.6 mg, Fat 11 g, Fiber 1.5 g, Protein 30.3 g, SaturatedFat 3 g, Sodium 996.6 mg, Sugar 8.2 g

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