Moving day is 1 week today! Are you excited? I'm excited! New recipes from a brand new kitchen coming soon!
Until then, entertain yourself with our absolute favourite summer BBQ recipe - Jerk Pork Tenderloin from Cooking Light Magazine!
Jamaican Jerk Pork Tenderloin
Recipe By :Cooking Light Magazine. May 2001.
Amount Measure Ingredient -- Preparation Method
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2 cups coarsely chopped green onions
1/2 cup coarsely chopped onion
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 teaspoons kosher salt
2 teaspoons fresh thyme
2 teaspoons brown sugar
2 teaspoons chopped peeled fresh ginger
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
2 garlic cloves, minced
1 Scotch bonnet or habanero peppers, seeded -- (1 to 4)
and chopped
1 pork tenderloin (1-1/2-pound), trimmed
Cooking spray
1. Place first 15 ingredients in a blender or food processor, and process until smooth.
2. 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.
3. Prepare grill.
4. Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160 degrees (slightly pink). Yield: 4 servings (serving size: 3 ounces pork).
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Grill it up with some plantains and maybe a pineapple salsa on the side and you have yourselves a delicious, summer-y dinner, my internet friends!
See you soon!
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