Stove Top Smoker Jamaican Pork Tenderloin Recipes

STOVE TOP SMOKER PORK TENDERLOIN WITH GREEN PEPPERCORN SAUCE

Steps:

• Trim tenderloins of all fat and fell. Rub with olive oil and thyme.
• Smoke on medium high for 25 minutes. DO NOT OVERCOOK!
• Let stand for 10 minutes, and serve with sauce.
• Make sauce by combining egg yolk, lemon juice, Dijon, and salt in a blender or food processor.
• While mixing, add olive oil and the cream in a steady stream until smooth. Add the peppercorns and pulse 1 or 2 times only.
• Refrigerate until ready to use. Serve sauce at room temperature.

STOVE TOP SMOKER SOUTHWESTERN PORK TENDERLOIN

Steps:

• Prepare rub for tenderloins by snapping the stems off the dried chiles, if using them. For a milder rub, tap out and discard the seeds. Crumble the peppers into a small saucepan and add the coriander and cumin seeds. Toast the mix over low heat, stirring constantly, until the seeds are lightly browned and little wisps of smoke rise from the pan. Pour the spices into a plate and cool to room temperature. Grind them into a powder in a spice mill.
• Store in a covered container in a dark place for up to two weeks.
• Trim any excess fat from the tenderloins, if you like. I leave it on, there is never all that much.
• Season the pork tenderloins with 4 teaspoons of the rub.
• Smoke over medium heat using the wood chips of choice (2 tablespoons alder or cherry wood chips OR 4 or 5 teaspoons hickory wood chips) until an instant-read thermometer reads 145ºF, about 25 minutes from the time the smoker lid is closed. Check the tenderloin(s) for doneness with the thermometer after 20 minutes of cooking time, the remaining cooking time will vary with the thickness and shape of the tenderloin. SEE My NOTES.
• Note: If you want to make carving - and chewing - easier whenever you prepare pork tenderloins, cut away any silver skin, the grayish white membrane that coveres a portion of.
• the thicker end of the tenderloin: Slip a small sharp knife underneath one end of the silver.
• skin and with a gentle sawing motion, remove it from the pork, cutting off as little meat as.
• possible.

STOVE TOP SMOKER JAMAICAN PORK TENDERLOIN

Steps:

• Combine the jerk seasoning and the vegetable oil according to the label directions to make a paste-like marinade.
• Coat the tenderloins and cover them tightly and refrigerate them for 2 to 3 hours.
• Smoke over medium heat for 30 minutes using 3 tablespoons of cherry wood chips.
• Check for doneness. Serve them sliced thin with cilantro garnish and black beans and rice.

JAMAICAN BBQ PORK TENDERLOIN

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.

EMERIL'S JAMAICAN JERK PORK TENDERLOINS

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,.

JAMAICAN PORK TENDERLOIN

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.