This Sunday Jerked Pork Tenderloin recipe delivers a vibrant blend of Caribbean spices and citrus zest, creating a dish that is both aromatic and deeply satisfying. The pork is marinated in a robust mixture of onions, garlic, ginger, thyme, allspice, and a touch of heat from fresh hot peppers, ensuring every bite is flavorful. The addition of orange and lemon rinds adds a bright, zesty finish that cuts through the richness of the meat. Perfect for a relaxed weekend dinner or a special family gathering, this dish offers a sophisticated yet approachable taste experience. The tenderloin remains juicy and tender while developing a beautiful browned crust under the broiler. Serve with rice and peas or roasted vegetables for a complete, hearty meal that brings home-style warmth and international flair to your table.
Suppers: [Sunday Jerked Pork Tenderloins
Description
This Sunday Jerked Pork Tenderloin recipe delivers a vibrant blend of Caribbean spices and citrus zest, creating a dish that is both aromatic and deeply satisfying. The pork is marinated in a robust mixture of onions, garlic, ginger, thyme, allspice, and a touch of heat from fresh hot peppers, ensuring every bite is flavorful. The addition of orange and lemon rinds adds a bright, zesty finish that cuts through the richness of the meat. Perfect for a relaxed weekend dinner or a special family gathering, this dish offers a sophisticated yet approachable taste experience. The tenderloin remains juicy and tender while developing a beautiful browned crust under the broiler. Serve with rice and peas or roasted vegetables for a complete, hearty meal that brings home-style warmth and international flair to your table.Ingredients
Directions
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Trim excess fat and silver skin from the pork tenderloins; place them in a shallow glass dish.
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In a food processor, combine chopped onions, slivered garlic cloves, hot pepper, soy sauce, vegetable oil, grated orange and lemon rinds, orange juice, fresh ginger, dried thyme, cinnamon, allspice, nutmeg, curry powder, salt, and pepper.
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Pulse the mixture until pureed and well combined.
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Pour the marinade over the pork tenderloins, turning them to coat all sides evenly.
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Cover the dish with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours, turning the pork occasionally to ensure even flavor absorption.
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Preheat the broiler. Line a rimmed baking sheet with foil.
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Remove pork from the marinade, reserving the liquid. Place the tenderloins on the prepared baking sheet.
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Broil the pork, basting once with the reserved marinade, for about 20 minutes or until the meat is browned on the outside and has a slight hint of pink inside.
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Remove from the oven, tent loosely with foil, and let the pork stand for 10 minutes before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 164.6kcal
- % Daily Value *
- Total Fat 5.9g10%
- Saturated Fat 1.2g6%
- Cholesterol 37.0mg13%
- Sodium 1674.2mg70%
- Total Carbohydrate 13.3g5%
- Dietary Fiber 4.2g17%
- Sugars 2.8g
- Protein 15.9g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a milder flavor, reduce the amount of hot pepper or substitute with 1/2 teaspoon of hot pepper sauce. Adjust the heat level to suit your family's preference.
If fresh hot peppers are unavailable, you can use 1/2 teaspoon of hot pepper sauce as a substitute.
If fresh ginger is not on hand, substitute with 1/2 teaspoon of dried ground ginger.
This recipe is of Jamaican origin and can also be prepared using chicken breasts or legs instead of pork.
Ensure pork tenderloins are at least 3/4 lb each for optimal cooking results.
