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Jerk Pork with Angel Hair Pasta and Banana Chutney Relish

Grilled Chicken Soup recipe image
This bold and flavorful dish transforms simple ingredients into a complex culinary experience. Tender pork tenderloin is marinated in a spicy, aromatic jerk paste featuring allspice, ginger, and habanero, then grilled to perfection. It serves over angel hair pasta that has been tossed in savory chicken broth and bright rice vinegar. The dish is elevated with a sweet and tangy banana-mango chutney relish and fresh papaya slices, creating a beautiful balance of heat, sweetness, and acidity. Perfect for a summer dinner party or when you crave something exotic yet comforting, this recipe brings together Caribbean spices and fresh produce for a memorable meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 817.0
Description
This bold and flavorful dish transforms simple ingredients into a complex culinary experience. Tender pork tenderloin is marinated in a spicy, aromatic jerk paste featuring allspice, ginger, and habanero, then grilled to perfection. It serves over angel hair pasta that has been tossed in savory chicken broth and bright rice vinegar. The dish is elevated with a sweet and tangy banana-mango chutney relish and fresh papaya slices, creating a beautiful balance of heat, sweetness, and acidity. Perfect for a summer dinner party or when you crave something exotic yet comforting, this recipe brings together Caribbean spices and fresh produce for a memorable meal.
Directions
  1. 1
    Combine cilantro, water, ginger, black peppercorns, allspice, garlic, red pepper flakes, coriander, nutmeg, and habanero in a blender or food processor and blend until a smooth, thick paste forms.
  2. 2
    Rub the jerk paste evenly over the pork tenderloin, ensuring it is fully coated, then place in a Ziploc bag and refrigerate for at least 20 minutes.
  3. 3
    Prepare the relish by combining chopped banana, mango chutney, 1 tablespoon of lime juice, and coconut flakes in a small bowl and set aside.
  4. 4
    Preheat grill for indirect cooking by placing a drip pan between the coals.
  5. 5
    Place the pork in the center of the grill, directly above the drip pan, cover the grill, open the vents, and cook until a meat thermometer registers 155°F, approximately 20 minutes.
  6. 6
    Transfer the cooked pork to a platter and let it rest, keeping it warm.
  7. 7
    Cook the angel hair pasta in boiling salted water until just done, then drain well and return it to the hot pan.
  8. 8
    Add chicken broth to the pasta and stir over medium heat until the pasta absorbs most of the liquid.
  9. 9
    Mix in the rice vinegar, minced cilantro, the remaining lime juice, and sugar until well combined.
  10. 10
    Slice the rested pork across the grain into 1/2-inch thick slices.
  11. 11
    Serve the sliced pork over the pasta mixture and garnish with fresh papaya slices and cilantro sprigs.
  12. 12
    Offer the banana-chutney relish on the side for guests to add to taste.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 817.0kcal
% Daily Value *
Total Fat 19.4g30%
Saturated Fat 7.0g35%
Cholesterol 152.0mg51%
Sodium 2641.7mg111%
Total Carbohydrate 96.5g33%
Dietary Fiber 16.3g66%
Sugars 28.7g
Protein 65.7g132%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-soup-3/