Best Caribbean Pork Sauce Recipes

Caribbean Pork Tenderloin with Rum Jezebel Sauce Recipe - (4.4/5) image

Provided by june

Number Of Ingredients 12

Rum Jezebel Sauce:
2 (3/4 to 1 lb) pork tenderloins
3 tbsp orange juice
2 tbsp light brown sugar
1 tbsp Caribbean jerk seasoning
1/2 tsp salt
Rum Jezebel Sauce
1/2 cup orange marmalade (or pineapple preserves)
1/2 cup apple jelly
1/2 (5.25 oz) jar Creole mustard
1/4 tsp Caribbean jerk seasoning
1 1/2 tsps dark rum or orange juice

Steps:

Brush pork tenderloins with orange juice. Stir together brown sugar, Caribbean jerk seasoning and salt. Rub mixture evenly over pork tenderloins. Place on a lightly greased rack in a roasting pan. Bake at 425 degrees for 25 to 30 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees. Remove pork from oven, and loosely cover with aluminum foil. Let stand until thermometer registers 160 degrees (about 5 minutes). Serve with Rum Jezebel Sauce. For sauce, whisk together orange marmalade (or pineapple preserves), apple jelly and remaining ingredients. Cover and chill until ready to serve.

Caribbean Sauce for Chicken or Pork image

Provided by Iowahorse

Categories Sauces

Time 15m

Yield 1 serving(s)

Number Of Ingredients 10

1 cup chili sauce
8 green onions, thinly sliced
2 -4 jalapeno peppers, seeded and chopped
3 cloves garlic, minced
2 tablespoons cooking oil
1/4 cup lemon juice
1/4 cup chicken broth or 1/4 cup water
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground allspice

Steps:

In a medium mixing bowl combine chili sauce, green onions, jalapeno peppers, garlic, oil, lemon juice, chicken broth or water, salt, ginger, and allspice.
Pour desired amount of sauce into small bowl.
Brush on chicken or pork frequently the last 10 minutes of grilling.
Makes 2-1/3 cups (enough for 6 to 8 pounds chicken pieces or 3 to 4 pounds boneless pork).
Store unused portion of sauce in refrigerator up to 3 weeks.

Nutrition Facts : Calories 614, Fat 37.8, SaturatedFat 7.7, Cholesterol 17.6, Sodium 4135.1, Carbohydrate 58.5, Fiber 11.8, Sugar 10, Protein 15.6

CARIBBEAN PORK SAUCE image

Yield 1 quart

Number Of Ingredients 13

6 ea. Whole oranges, quartered
and squeezed.
1 ea. Mediun onion, sliced
6 ea. Garlic cloves, minced
2 oz. dark rum
8 cups Water
2 cups Raw sugar
1 TBS Cayenne pepper
1 TBS Cinnamon
1 TBS Cumin
1 TBS Cilantro, chopped
1 oz. Lime juice
1/2 cup Mixed dried berries- cherries, raisins, cranberries, blueberries.

Steps:

1)In a large stock pot combine all ingrediants, stir to dissolve sugar, and bring to a simmer. 2)Continue to simmer and reduce over medium heat until "nappe" consistency developes- thick enough to coat the back of a spoon. 3) strain and press ingrediants through a strainer to extract juices. Serve sauce warm. Can be used as a marinade/glaze prior to roasting, or served as a finishing sauce over the finished pork