Jerk Pork Tenderloin
Jerk Pork Tenderloin
Servings
4-6
Prep Time
15 minutes
Cook Time
1 hour
Island: Jamaica
"Jerk is a powerfully complex blend of spices and aromatics redolent with cinnamon, allspice, cumin, and chile. Historically, it’s tied to Maroons fleeing enslavement in the Jamaican foothills, and it is among the most iconic flavors of the Caribbean. True jerk is grilled over an open fire and is as much a seasoning as it is an action—because you can “jerk” pork, goat, chicken, and even fruits and vegetables. Pork tenderloin is far from the traditional application, as the most common protein choices are dark, often gamey or gristly cuts of meat that stand up to complex flavors. But this leaner, lighter meat is an excellent vessel for jerk. It’s especially good when marinated overnight and grilled, but is so simple to prepare it can easily be made for a weeknight celebration. A simple jam glaze at the end adds sweetness and tang, caramelizing under a quick broil. This pairs beautifully with Rice and Peas (page 160), fried sweet plantains, or a bright, fresh garden salad."
Excerpted with permission from Islas: A Celebration of Tropical Cooking— 125 Recipes from the Indian, Atlantic, and Pacific Ocean Islands by Von Diaz, © 2024. Photographs © Lauren Vied Allen. Published by Chronicle Books.
Von Diaz
Ingredients
One 2 in (5 cm) piece fresh ginger, scrubbed and finely chopped
3 green onions, white and green parts, coarsely chopped
6 garlic cloves, finely chopped
1 Tbsp kosher salt
1 or 2 scotch bonnet or habanero peppers (optional)
2 Tbsp finely chopped fresh thyme leaves
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2 Tbsp dark brown sugar
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3 ½ tsp ground allspice
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1 tsp ground nutmeg
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½ tsp cayenne pepper
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½ tsp ground cumin
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½ tsp ground coriander
½ cup [120 ml] fresh lime juice
1 Tbsp vegetable oil
1 ½ lb [680 g] pork tenderloin (see Tip)
½ cup [60 ml] guava jam or preserves or other tangy fruit jam, such as mango, peach, or apricot
1 Tbsp boiling water
½ tsp fresh lemon juice
Jerk:
Pork:
Directions
To make the jerk:
In a food processor or blender, combine the ginger, green onions, garlic, salt, and chiles (if using) and pulse until minced. Add the thyme, brown sugar, allspice, nutmeg, cayenne, cumin, coriander, lime juice, and oil, then blend on medium-high speed until the mixture becomes a fine paste.
To make the pork:
Dry the pork tenderloin with paper towels. Using a sharp paring knife, cut a series of deep holes into the meat, about 1 to 2 in [2.5 to 5 cm] depending on the thickness of the tenderloin.
Transfer the pork to a resealable bag or container with a tight lid and pour the marinade over. Let sit at room temperature for at least 10 minutes, or refrigerate overnight if possible. Bring to room temperature before continuing.
Adjust the oven rack to the top third of the oven and preheat the oven to 400°F [200°C]. Line a rimmed baking sheet with foil, then place the tenderloin in the center of the sheet and transfer to the oven. Roast until the internal temperature is 145°F [62°C] in the thickest part, about 25 minutes, flipping every 10 minutes to evenly brown.
Meanwhile, in a small nonreactive bowl, mix together the guava jam, boiling water, and lemon juice.
Increase the oven heat to a high broil. Carefully pull the pan out of the oven and brush the tenderloin with the glaze. Return to the broiler for 5 to 7 minutes, until the pork is a toasty dark brown with some charred spots, brushing once more with any remaining glaze if desired.
Remove from the oven and set the tenderloin on a carving board to rest for about 5 minutes. Cut into slices and top with any juices
Recipe Note
TIP: Many pork tenderloins are sold in packs of two. This marinade is enough for 1 1/2 lb [680 g] of tenderloin, so you can prepare both tenderloins by leaving a little space between them in the oven, or you can freeze one for later. Raw marinated pork freezes very well for several months or up to a year, and the marinade will more fully penetrate the meat if you freeze it.
Islas: A Celebration of Tropical Cooking— 125 Recipes from the Indian, Atlantic, and Pacific Ocean Islands by Von Diaz is available for purchase here:
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