3 replies to this topic

[Julius H Gardetto]

This is my go-to Jamaican Jerk recipe, and I love it on pork tenderloin. Gleaned it from a Raichlen book a while back.2lbs pork tenderloin2-16 habanero peppers2 bunches of scallions, trimmed, both white and green parts, chopped1/2 a medium white onion chopped1 piece ginger (1 inch) - slivered3 cloves garlic1 TBSP fresh thyme, or 2 tsp dried2.5 teaspoons allspice1/2 tsp black pepper1/2 tsp nutmeg1/2 tsp cinnamon1/4 cup white vinegar3 TBSP soy sauce2 TBSP vegetable oil3 TBSP sea or kosher salt1 TBSP firmly packed brown sugarThrow the veggies in a food processor, and pulse until finely chopped. Add in all the other ingredients and puree into a paste. Butterfly the tenderloins, and make some 1/4 deep cuts all around them. Marinade in the past for at least four hours. Light up your grill, throwing in a couple of fist sized chunks of your preferred smoking wood. Cook over indirect heat, with the lid on, for about 15-20 minutes. Let rest for 5 minutes, cut into slices, and serve immediately.

[Genesee Ted]

Baller yo!

[bierboy]

Gonna have to try this one soon.

[Julius H Gardetto]

You should bierboy, it is freaking awesome. I have subbed apple cider vinegar for the white, and liked it just as much.