Jerk Pork Tenderloin With Pineapple Plum Relish Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
• Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
• Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
• Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
• Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.

Steps:

• Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.
• Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides.
• Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• In a small bowl, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Lightly grease the grill rack., Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 25-30 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing., Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through; serve with pork.

Steps:

• To prepare pork, combine first 13 ingredients in a blender; process until smooth.
• Place green onion mixture in a large zip-top bag. Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
• Prepare grill.
• Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155° or until desired degree of doneness.
• Let pork stand 10 minutes. Slice pork into 1/2-inch-thick slices.
• To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork.

Steps:

• Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.
• Place the pork tenderloin in a shallow casserole dish. Spread mixture on all sides of the meat (wear gloves or use a spatula). Cover and refrigerate for 8 hours.
• Preheat grill for medium-high heat.
• Lightly oil grate. Add soaked wood chips to coals, if using. Grill slabs of tenderloin, turning as needed, about 6 to 7 minutes on each side, or until the internal temperature has reached 145 degrees F (63 degrees C).
• Remove meat from grill; allow to rest for 5 minutes. Slice thinly and serve.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
• Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.
• Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
• Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.

Steps:

• In a small bowl, combine the first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 40-45 minutes or until a thermometer reads 160° basting twice with reserved marinade., In a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until flavors blend. Let pork stand for 5 minutes before slicing. Serve with plum sauce.

Steps:

• Mix together the pork, jerk seasoning, allspice, chilli sauce, if using, lime zest and juice, and some seasoning. Thread the pork and pineapple onto metal skewers (or pre-soaked wooden skewers) and brush with the oil.
• Cook rice following pack instructions. Drain well, then put back in the saucepan with the beans, stir and keep warm.
• Meanwhile, heat a griddle pan until very hot. Cook the skewers for 3 mins on each side until nicely charred and the pork is cooked through. Serve skewers with the beans and rice, extra chilli sauce, if you like, and lime wedges for squeezing over.