Jerk Pork With Papaya
Grrrrrgh!
Course : Grilling
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/3  pounds        pork tenderloin -- or pork loin
   1                    banana -- coarsely chopped
     3/4  cup           chutney (Major Grey's mango chutney)
     1/4  cup           lime juice
   3      tablespoons   unsweetened coconut flakes
   1      pound         pasta -- angel hair pasta (dr
     3/4  cup           chicken broth
     1/4  cup           seasoned rice vinegar or
     1/4  cup           unseasoned plus 1 tablespoon sugar
     1/4  cup           cilantro -- minced
   2      teaspoons     sugar
   2      whole         papayas -- peeled, seeded
                        and cut in 1/2 inch slices
                        JERK SEASONING:
     1/4  cup           cilantro -- firmly packed
   3      tablespoons   water
   3      tablespoons   fresh ginger, minced
   2      tablespoons   whole black peppercorns
   1      tablespoon    allspice, ground
   1      tablespoon    brown sugar, (packed)
   2      cloves        garlic, minced
     1/2  teaspoon      crushed red pepper flakes
     1/4  teaspoon      coriander, ground
     1/4  teaspoon      nutmeg, ground
   1      whole         habanero pepper, fresh, seeded -- minced (optional
 

Preparation:

Prepare Jerk Seasoning Paste by combining all ingredients in a blender or food processor until a smooth paste. Rub pork with jerk paste and place in a Ziploc baggie and refrigerate 20 minutes or up to 1 day. In a bowl combine banana, chutney, 1 tablespoon lime juice and coconut. Set aside. Prepare the grill for indirect cooking. Place drip pan between coals. Place pork in center of grill above drip pan. Cover grill, open vents and cook until meat thermometer inserted in thickest part of pork registers 155F (about 20 minutes for tenderloins). Transfer to platter and keep warm. Cook pasta until just done. Drain well and return to pan. Add broth and stir over medium heat until pasta has absorbed most of broth. Mix in vinegar, minced cilantro, remaining 3 tablespoon lime juice mixed with sugar. Cut pork across grain into 1/2" thick slices. Serve over pasta and garnish with papaya and cilantro sprigs. Offer banana- chutney relish to add to taste. Note: If using the habanero pepper, do not use your bare hands to mince or apply paste to pork. Use gloves. 6 servings