JERK PORK ST. THOMAS STYLE

Jerk Pork St. Thomas Style image

Provided by Member 610488

Categories Pork

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

3 (12 -16 ounce) pork tenderloin
4 fresh hot chili peppers, seeded and diced
1 large onion, diced
fresh ginger, peeled and grated (2-3 oz)
1/4 cup chili paste (sambal oelek)
1/4 cup peanut oil
1/4 cup soy sauce
1 teaspoon ground allspice
1 teaspoon garlic salt
1/2 teaspoon bay leaf powder
1/2 cup water

Steps:

Trim the tenderloins of fat.
Process the chilies, onion, and ginger into a smooth puree using a blender or food processor. Add the chile paste, peanut oil, soy sauce, allspice, garlic salt, and bay leaf and process to blend well.
Divide the marinade in half and, wearing rubber gloves, rub half the marinade over the pork. Cover the tenderloins with plastic wrap and let refrigerate overnight in the refrigerator. Reserve the remaining marinade.
When ready to cook, prepare a hot fire in your grill. Remove the pork from the marinade and pat dry with paper towels.
Place directly over the coals, cover, and cook, turning every 10 minutes, until an instant-read meat thermometer inserted into the center registers at least 145 degrees F, about 30 minutes. Cover between turns. If you like your pork more done, then aim for 155 to 165 degrees F.
Combine the reserved marinade in a small saucepan with the water and simmer gently over low heat for 10 to 15 minutes, stirring to prevent scorching or burning.
Remove the pork from the grill and let it rest for 10 minutes before slicing. Serve with the heated marinade and barbecue sauce on the side.

Nutrition Facts : Calories 315.6, Fat 15.1, SaturatedFat 3.6, Cholesterol 110.6, Sodium 763, Carbohydrate 6.5, Fiber 1.1, Sugar 2.8, Protein 37.4