JAMAICAN JERK PORK TENDERLOIN
Juicy oven roasted Jamaican jerk pork tenderloin with complementary flavors of bacon and orange with a brown sugar glaze.
Provided by Feasting not Fasting
Categories Main Dish
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190°C). In a small bowl combine 2 Tbsp. brown sugar, Jamaican jerk seasoning, salt, pepper, and orange zest. Rub tenderloins with seasoning mixture.
- Heat olive oil in a skillet over high heat and when hot add tenderloins. Sear each side for 1 minute, until lightly browned. Remove tenderloins from skillet and put in roasting pan.
- Dredge bacon in 1 Tbsp. brown sugar and top each tenderloin with 2 pieces of bacon. Add pan to pre-heated oven and roast for 20-30 minutes until a meat thermometer inserted into the roast reads 150 degrees F, then remove from oven.
- Half way through the pork's roasting time, deglaze skillet that pork was seared in with vinegar over medium heat. add dijon, orange juice, and brown sugar and simmer for about 3 minutes until sauce starts to reduce.
- Spoon sauce over roasts and broil roasts on low for 2-5 minutes to crisp bacon and raise temperature to 155 - 160 degrees. Crack the oven door open while broiling and watch to prevent tenderloins from burning.
- Remove pork from oven and let sit 10 minutes before carving to allow pork to fully cook and flavors to meld.
Nutrition Facts : Calories 546 kcal, Carbohydrate 24 g, Protein 73 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 231 mg, Sodium 608 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
JERK PORK WITH RICE & BEANS
A speedy version of a Jamaican pork jerk favourite - loads of flavour, not too spicy
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 10m
Number Of Ingredients 8
Steps:
- Half fill the kettle and put on to boil.Warm the oil in a large nonstick frying pan over a low heat while you tip the jerk sauce into a shallow dish and use to coat the pork steaks on both sides. Place them in the hot oil (reserve the sauce left in the bowl) and turn up the heat. Fry for 4 minutes on each side until cooked and richly glazed.
- While the pork is frying, pour 150ml/1⁄4 pint of boiling water into a medium pan over a high heat and crumble in the stock cube and creamed coconut. Trim and slice the spring onions, holding them together as a bunch so you can chop them all in one go. Add to the pan, give a quick stir, then tip in the rice and beans. Stir and heat gently, breaking down any clumps of rice with a spoon. If the rice looks a little dry, add an extra splash of water.
- Tip the remaining sauce into the pan to heat through with the pork. Pile the rice onto plates, top with the pork and spoon the pan juices over.
Nutrition Facts : Calories 833 calories, Fat 43 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 4 grams sugar, Fiber 13 grams fiber, Protein 43 grams protein, Sodium 2.37 milligram of sodium
JERK PORK WITH JAMAICAN RICE
Provided by Prairie Californian
Number Of Ingredients 18
Steps:
- Mix all marinade ingredients together in a small bowl. Make several X's on the fat side of the pork shoulder. Pour marinade over pork. Cover and refridgerate.
- Marinate it for several hours or overnight.
- When ready to cook, preheat oven to 450 degrees. Cook pork uncovered for 20 minutes at 450 degrees. Lower oven to 325 and cook for 3-4 hour or until pork is fork tender. Shred or slice up and serve over rice.
- In a large skillet, brown the bacon and remove from pan. Save 1/4 cup bacon grease and saute onions, pepper, and celery until tender. Add thyme and crushed red chiles, stir well. Add tomatoes, uncooked rice, and kidney beans. Add coconut milk and a little water (about 1/2 cup). Bring to boil and then turn down heat to medium low.
- Cover and simmer for 20-25 minutes or until rice is tender.
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
JERK PORK & PINEAPPLE SKEWERS WITH BLACK BEANS & RICE
Pop these healthy kebabs on a griddle or the BBQ - they're packed with Creole spices and are a lean treat
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Mix together the pork, jerk seasoning, allspice, chilli sauce, if using, lime zest and juice, and some seasoning. Thread the pork and pineapple onto metal skewers (or pre-soaked wooden skewers) and brush with the oil.
- Cook rice following pack instructions. Drain well, then put back in the saucepan with the beans, stir and keep warm.
- Meanwhile, heat a griddle pan until very hot. Cook the skewers for 3 mins on each side until nicely charred and the pork is cooked through. Serve skewers with the beans and rice, extra chilli sauce, if you like, and lime wedges for squeezing over.
Nutrition Facts : Calories 451 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 30 grams protein, Sodium 0.2 milligram of sodium
EMERIL'S JAMAICAN JERK PORK TENDERLOINS
A grand slam by Emeril. I used 4 tenderloins and marinated them for 36 hours, and the taste was out of this world
Provided by Gianni 23
Categories Pork
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Rub the tenderloins with lime juice and set aside 15 minutes. Add the Jerk Marinade and turn to coat meat well. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.
- Preheat a grill to medium-low. Remove the meat from the marinade, leaving some of the marinade clinging to the surface of the meat. Season the meat with the kosher salt and lightly oil the grill grates. Place the tenderloins on the grill and cook, turning occasionally, until the pork is just cooked through and nicely browned on the outside and a thermometer inserted into the center registers 145 to 150 degrees F, 28 to 30 minutes. Remove the tenderloins from the grill and allow to rest for at least 10 minutes before serving. When ready to serve, slice the tenderloins into 1/2-inch thick slices on a slight diagonal and serve fanned out on a plate,.
Nutrition Facts : Calories 438.7, Fat 15.6, SaturatedFat 2.8, Sodium 828.6, Carbohydrate 83.6, Fiber 43.3, Sugar 5.3, Protein 18.6
JAMAICAN PORK TENDERLOIN
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
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 JERK PORK
Nice and flavourful dish; serve with salad and rice. From Canadian Food Network. The rub can be added up to 24 hours ahead
Provided by Deantini
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.).
- Place pork on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
- Transfer to cutting board; tent with foil and let stand 5 minutes.
- Cut into 1/2-inch (1 cm) thick slices.
BACON-WRAPPED JAMAICAN JERK PORK TENDERLOIN
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
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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