Jerk Pork Tenderloin With Chayote Black Beans Pineapple Salsa And Fried Plantains Recipes

CHEF JOHN'S GRILLED JERK PORK TENDERLOIN

Steps:

• Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.
• Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides.
• Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK TENDERLOIN WITH PINEAPPLE SALSA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
• Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.
• Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
• Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.

JERK PORK TENDERLOIN WITH CHAYOTE BLACK BEANS, PINEAPPLE SALSA AND FRIED PLANTAINS

Steps:

• Directions: Jerk Pork Tenderloin In a spice grinder, mix black peppercorns, allspice, coriander seeds, and cloves until finely ground. In a food processor mix olive oil, ginger, scallions, garlic, and thyme, scotch bonnet pepper, brown sugar, soy sauce, cinnamon, salt and nutmeg. Add spice mixture and blend until mixture resembles a thick paste Rub pork with jerk paste, making to sure to cover completely. Let marinate 1-2 hours at room temperature, or refrigerate overnight. Preheat outdoor grill and lightly oil. Season pork with salt Grill pork tenderloin on open BBQ, rotating frequently until lightly charred and cooked through, 15-20 minutes. Let rest 5 minutes before slicing. Chayote Black Beans In a medium skillet, melt butter over medium heat. Add garlic and sauté gently. Add chayote and bay leaf and cook slowly, over medium heat 5-8 minutes, or until slightly softened. Add black beans and mix to combine. Season with salt and pepper. Pineapple Salsa In a large bowl, toss together all ingredients. Season to taste with salt. Fried Plantains In a large skillet, heat oil over medium high heat. Place sliced plantains in oil and fry for 2-3 minutes per side or until lightly browned. Drain on paper towel.

JERK PORK & PINEAPPLE SKEWERS WITH BLACK BEANS & RICE

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.