Jerked Pork Tenderloins

Course : Curry
Serves: 6
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2 medium pork tenderloins -- (1-1/2 lb)
1/2 cup onions -- chopped
2 cloves garlic -- slivered
1/2 small hot pepper
2 tablespoons low-sodium soy sauce
1 tablespoon vegetable oil
1 teaspoon orange rind -- grated
1 teaspoon lemon rind -- grated
2 tablespoons orange juice
1 piece fresh ginger -- (1-inch)
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation / Directions:

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 tsp. hot pepper sauce, or reduce amount to suit your family. You can also use 1/2 tsp. 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. Serve with: baked bananas and rice pilaf, green beans, apple and strawberry cobbler. Source: Canadian Living magazine, Nov 95

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