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  Recipe Home » Pork » Jamaican Jerked Pork Tenderloins
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  Jamaican Jerked Pork Tenderloins
  Category: Pork
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 294
Ingredients:
2 Pork tenderloins (1-1/2 lb)
1/2 cup Onions, chopped
2 Garlic cloves, slivered
1/2 small Hot pepper
2 tbsp Low-sodium soy sauce
1 tbsp Vegetable oil
1 tsp Orange rind, grated
1 tsp Lemon rind, grated
2 tbsp Orange juice
1 Piece fresh ginger (1-inch)
1/2 tsp Dried thyme
1/4 tsp Cinnamon
1/4 tsp Ground allspice
1/4 tsp Ground nutmeg
1/4 tsp Curry powder
1/4 tsp Salt
1/4 tsp Pepper
Instructions:
Choose pork tenderloins that are at least 3/4 lb each. Jamaican in
origin, this dish can be prepared with chicken breasts or legs, too.
If you like your food spicy hot, simply increase the amount of hot
pepper.

If fresh hot peppers are unavailable, use 1/2 ts hot pepper sauce, or
reduce amount to suit your family. You can also use 1/2 ts dried
ground ginger when fresh is not at hand.

Trim pork tenderloins; place in shallow glass dish. Set aside.

In food processor, pure onions, garlic, hot pepper, soy sauce, oil,
orange and lemon rinds, orange juice, ginger, thyme, cinnamon,
allspice, nutmeg, curry powder, salt and pepper.

Pour onion mixture over pork tenderloins, turning to coat all sides.
cover with plastic wrap and refrigerate for at least 2 hours or up to
8 hours, turning pork occasionally.

Reserving marinade, transfer pork to foil-lined rimmed baking sheet.
Broil, basting once with marinade, for about 20 minutes or until meat
is browned but still has hint of pink inside. Tent with foil; let
stand for
10 minutes before serving. PA_Meadows@msn.com
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