The term “jerk” describes a spicy seasoning mix that originated in Jamaica and is popular throughout the Caribbean in the preparation of grilled meats such as pork and chicken. This fiery barbecue was invented by the Maroons, or runaway slaves, as a means of preserving meats without refrigeration. The more Scotch bonnet peppers you use, the more authentic the flavor. Use one pepper for mildly spicy dish and four for a very spicy dish.
Jerk is ideal for grilled pork tenderloin. In this recipe, we butterfly the pork to increase the surface area for the marinade to penetrate. The longer you marinate the pork (up to 24 hours), the more flavorful it will be. Keep as much jerk on the pork as possible and grill until done. To serve, cut horizontally across the grain into thin slices.
This pork recipe that is peppery, flavorful island classic will win raves from family and friends.
Ingredients:
2 cups coarsely chopped green onions
2 tbsp. white vinegar
½ cup coarsely chopped onion
1 tbsp. soy sauce1 tbsp. vegetable oil
2 tsp. salt
2 tsp. fresh thyme
2 tsp. brown sugar
2 tsp. chopped peeled fresh ginger
1 tsp. ground all spice
¼ tsp. ground nutmeg
½ tsp. black pepper
1/8 tsp. ground cinnamon
2 garlic cloves, minced
1 to 4 Scotch bonnet or habañero peppers, seeded and chopped
1 (1 ½ pound) pork tenderloin trimmed
Cooking spray
Procedure:
Place first 15 ingredients in a blender or food processor and process until smooth.
Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Combine pork and green onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.
Prepare grill.
Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160o (slightly pink).
Yield: 4 servings (serving size: 3 ounces pork)
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