Caribbean Jerked Pork Tenderloins
- Total Time
- 35 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons allspice berries
- 1teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- 4teaspoons ground coriander
- 6scallions, finely chopped
- 3cloves garlic, peeled and chopped
- 1Scotch bonnet chili, with seeds
- 2tablespoons dark rum
- 6tablespoons water
- 1½teaspoons salt
- Freshly ground pepper to taste
- 2pork tenderloins
Nutritional analysis per serving (4 servings)
352 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 53 grams protein; 731 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Grind the allspice berries in a spice grinder and transfer to a blender. Add the cinnamon, nutmeg, coriander, scallions, garlic, chili, rum, water, salt and pepper and blend until a smooth paste forms, scraping down the sides of the jar as needed. Place the pork tenderloins in a shallow baking dish. Wearing rubber gloves, rub the paste all over the pork. Refrigerate several hours or overnight.
- Step 2
Preheat broiler. Place the pork 4 inches under the broiler and broil, turning once, until pork is only slightly pink in the center, about 12 to 15 minutes. Let stand for 5 minutes. Cut into ¼-inch-thick slices and serve.
Private Notes
Comments
This marinade brings a ton of flavor to the humble pork tenderloin. I served it with Louisiana-style red beans, then sliced the leftovers thin for sandwiches. Did a pan sear and finished in the oven rather than broil it.
Did not have scotch bonnet pepper available. Used a jalapeno instead. Worked out.
omitted 2T water, added 2T olive oil. It was thick and adhered and quite spicy even though no chili seeds. Might be thinner and less adherent with the water. Used 3 scant T OLD allspice. Makes enough for 3+ tenderloins. Served with coconut rice with peas and 2 C rice was too much. Used one cup coconut milk, no Coconut oil since I didn't have it, and added some marinade. I did not add the toasted coconut so was not very coconut-y. I would consider just baking the pork ala pasta and co.
Something was slightly off in the cooking. While the tenderloin (I grilled) came out beautifully within the time suggested, the paste was alternately wonderful and way too much. I can only conclude that I should have scraped some of it off before cooking. Ate it with a smooth mango chutney for a darker flavor. A mango salsa would have brightened it and also served to tame the slight over abundance of (all)spice - just an observation. Will definitely try again to see where I went wrong.
Advertisement