W W Jerk Pork Tenderloin Recipes

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CHEF JOHN'S GRILLED JERK PORK TENDERLOIN



Chef John's Grilled Jerk Pork Tenderloin image

As I suspected, the spicy, aromatic marinade worked wonderfully with the lean mild pork. As long as you heed my warnings not to overcook the meat, you and your guests will be very happy with this.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 5h

Yield 6

Number Of Ingredients 15

2 (1 1/2 pound) pork tenderloin, trimmed of silver skin
½ onion, chopped
⅓ cup fresh thyme leaves
¼ cup white vinegar
4 cloves garlic
2 habanero peppers, seeded, or more to taste
2 tablespoons minced fresh ginger
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar
2 teaspoons ground allspice
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

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).

Nutrition Facts : Calories 336.6 calories, Carbohydrate 5.9 g, Cholesterol 126.6 mg, Fat 15.7 g, Fiber 0.9 g, Protein 41 g, SaturatedFat 4.7 g, Sodium 389.4 mg, Sugar 2.8 g

W W JERK PORK TENDERLOIN



W W Jerk Pork Tenderloin image

This recipe was shared at a WW meeting and I have to agree - you don't feel deprived when you are eating this. 3 points.

Provided by CindiJ

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

1 large onion, minced
1/2 teaspoon cayenne pepper
1 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon fresh ground pepper
1 (1 1/2 lb) pork tenderloin, trimmed of all visible fat

Steps:

  • Preheat oven to 350º.
  • Combine the onion and all spices in a small bowl.
  • Rub spice mixture over the tenderloin.
  • Place in shallow roasting pan and roast until 160º or approximately 45 minutes.
  • Transfer to cutting board, cover loosely with foil and let stand for 10 minutes.
  • Cut into 12-18 slices.
  • *You can also use 6 lean boneless pork chops. Make sure to trim all visible fat.
  • **Also good on chicken.

Nutrition Facts : Calories 168.3, Fat 6.3, SaturatedFat 2.2, Cholesterol 74.8, Sodium 250.6, Carbohydrate 3.3, Fiber 0.7, Sugar 1.1, Protein 23.6

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

JERK PORK TENDERLOIN



Jerk Pork Tenderloin image

Categories     Coffee     Pork     Roast     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 16

1 tablespoon espresso coffee beans
1 1/4 teaspoons whole allspice
3/4 teaspoon mustard seeds
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1 bunch green onions, chopped
1 cup chopped fresh parsley
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
3 garlic cloves
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
1 teaspoon chopped seeded habanero chile
2 1/2 pounds pork tenderloins

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.

EMERIL'S JAMAICAN JERK PORK TENDERLOINS



Emeril's Jamaican Jerk Pork Tenderloins image

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

2 pork tenderloin, trimmed of fat
1/2 cup fresh lime juice
1/2 cup chopped fresh thyme leave
1 cup chopped green onion
1/2 cup chopped fresh parsley leaves
1/2 cup minced onion
2 tablespoons brown sugar
2 crushed bay leaves
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon coriander seed
2 scotch bonnet peppers, seeded
1 1/2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/4 cup vegetable oil, plus
2 tablespoons vegetable oil
1/4 cup soy sauce
3 tablespoons lime juice
2 tablespoons vinegar

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

AMAZING JERK PORK TENDERLOIN



Amazing Jerk Pork Tenderloin image

This is one of the very best recipes for jerk pork tenderloin, and will work just as well using a pork loin roast. If you are afraid of the extreme heat just use 1 jalapeño pepper seeded and finely chopped in place of the habanero pepper, or use the Scotch Bonnet peppers, my family loves extreme heat so I use 5 habaneros lol, please adjust the heat to suit your taste! Plan ahead the pork needs to marinate for 24 hours. This recipe is for one 1-1/2-pound pork tenderloin, you can double the recipe, but make two separate bowls of marinade and marinade each tenderloin in a separate bag. Scotch bonnet peppers can be used also in place of the habanero peppers. For the habanero pepper use 1 for a mildly spicy flavor and 4 for very spicy, if you are using the Scotch Bonnet peppers you would use 10-12 to give you the proper heat of an authentic Jerk marinade, although it is not necessary to "butterfly" the pork, but it will increase the marinade to penetrate the flavors better. Try to use only kosher salt for this. If you love Jerk, you will LOVE this!

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT16m

Yield 4 serving(s)

Number Of Ingredients 17

8 green onions, chopped
1 small yellow onion, chopped
2 tablespoons minced fresh garlic (can use 1 tablespoon)
2 tablespoons white vinegar
1 1/2 tablespoons soy sauce
3 tablespoons vegetable oil
3 teaspoons kosher salt
1/2 teaspoon dried thyme (or use 2-3 teaspoons fresh thyme)
1 pinch cayenne
3 teaspoons brown sugar
3 teaspoons minced fresh ginger
1 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon black pepper
1/8 teaspoon cinnamon
1 -4 habanero pepper, seeded and chopped
1 (1 1/2 lb) pork tenderloin (preferably butterflied)

Steps:

  • Place the first 16 ingredients in a food processor; process until smooth.
  • Place the butterflied pork and the marinade into a large resealable plastic bag; seal bag and turn to coat.
  • Refrigerate for 8-24 hours (24 hours is better, turning bag occasionally to coat).
  • Grill the butterflied marinated pork for about 8-9 minutes per side (it is important not to overcook the pork or it will be dry!).

JERK PORK TENDERLOIN WITH SWISS CHARD



Jerk Pork Tenderloin with Swiss Chard image

This traditional Jamaican dish combines the heat of chile peppers, garlic, and ginger with fragrant spices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 12

1 bunch scallions, thickly sliced
2 tablespoons white vinegar
1 piece (2 inches) peeled fresh ginger, coarsely chopped
1 clove garlic
2 jalapeno peppers (ribs and seeds removed)
4 tablespoons olive oil, plus more for grates
2 tablespoons fresh thyme, leaves
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Coarse salt and ground pepper
1 pork tenderloin (about 3/4 pound)
2 pounds Swiss chard, ribs and leaves separated, cut into 2-inch lengths

Steps:

  • In a blender, combine scallions, vinegar, soy sauce, ginger, garlic, jalapeno, 2 tablespoons oil, thyme, allspice, nutmeg, and 1/4 teaspoon ground pepper. Puree until smooth. Place marinade in a resealable plastic bag. Add pork, turning to coat. Refrigerate for at least 1 hour and up to 24 hours.
  • Heat grill to high. Oil grates. Lift pork from marinade. Season with salt. Grill 8 to 10 minutes per side or until an instant-read thermometer registers 145 degrees. Let cool 5 minutes.
  • Meanwhile, in a large saucepan, heat remaining oil over medium. Add chard ribs and cook, stirring occasionally until crisp-tender, about 10 minutes. Add leaves, salt, and pepper; cook, stirring occasionally, until tender.

Nutrition Facts : Calories 290 g, Fat 18 g, Fiber 5 g, Protein 23 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

RENAL-FRIENDLY JERK PORK TENDERLOIN



Renal-Friendly Jerk Pork Tenderloin image

This recipe comes from the brand new cookbook "Kidney Friendly Comfort Foods" endorsed by Isaac Hayes. This dish is not only VERY low in sodium, phosphorus and potassium, it's also very delicious and simple to prepare! As a dialysis patient, I'm always on the lookout for these kinds of recipes and I just thought I'd share!

Provided by Cynna

Categories     Pork

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs boneless pork loin roast
3 cloves garlic, minced
1/2 teaspoon black pepper
1 teaspoon ground cumin
2 teaspoons ground allspice
1 teaspoon chili powder
1 teaspoon ground cinnamon
2 tablespoons olive oil
6 scallions, coarsely chopped
cayenne pepper or scotch bonnet pepper, to taste (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Mix last 8 ingredients and coat pork tenderloin.
  • Marinate at least 2 hours.
  • Roast uncovered for about 35 minutes or until internal temperature is 160 degrees.
  • Let roast sit about 10 minutes to let juices settle.
  • Slice and serve!

Nutrition Facts : Calories 227.7, Fat 13, SaturatedFat 2.3, Cholesterol 72.6, Sodium 61.8, Carbohydrate 2.2, Fiber 0.8, Sugar 0.3, Protein 24.6

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From stevehacks.com


21 KIDNEY FRIENDLY PORK RECIPES - SELECTED RECIPES
Low-Potassium Meats and Fish. Braised pork chops: 270 milligrams. Corned beef brisket: 145 milligrams. Cooked bottom round roast: 210 milligrams. Cooked chuck, rib or loin: 99 milligrams. Cooked lamb shoulder, rib or roast: 82 milligrams. Cooked veal chops, tenderloin or …
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