08 September 2011

Jerk Pork Tenderloin

I like spicy food, but not tear-wrenchingly spicy. This jerk pork tenderloin will have you reaching for a glass of cool water, but it will not bring the waterworks. It kicks up the typical store-bought jerk seasoning with the addition of soy sauce, green onion, garlic, and allspice. The allspice brings the heat, and the soy sauce adds a bit of sweetness. Scoring and marinating the meat allows all the flavors to seep into the tenderloin, and the oil that's rubbed onto the tenderloin prior to grilling mixes with the other spices to create a crispy, savory, and hot crust on the outside. Since this dish is on the spicier side, I recommend paring it with a cool, refreshing fruit salsa (the peach and blackberry salsa posted on this site is a perfect option). Omit the allspice if you'd like it a bit less spicy.

1 tbsp. jerk seasoning per pound
1 tbsp. soy sauce per pound
garlic (3 cloves for 2lb)
1 green onion, chopped
1 tsp. allspice
2 tbsp. extra virgin olive oil

Clean and score meat. Combine jerk seasoning, soy sauce, garlic and green onion. This forms a sort of paste. Rub this paste on tenderloin, and allow to marinate in refrigerator for approximately 2 hours. Combine allspice and olive oil on tenderloin after it has marinated. Grill, slice, and enjoy.
(Recipe for 2 lbs. of pork tenderloin.)

Serves 4 to 6

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