Every once and awhile, I will get the urge to cook something that doesn't instantly clog an artery. When this happens, (normally right around the time big foot and elvis zoom past me on Haley's Comet), I head to the store and pick up a few pork tenderloins. I usually throw these on the smoker with a little chipotle seasoning and some pecan wood and cook until it hits 140 internal, but this time I decided to try a little something different. One of my favorite sites is Foodwishes with Chef John. This guy keeps me laughing while making great video's. I decided to make a version of his jerk pork tenderloin and all I can say is WOW!!!. This packs some serious heat and along with some great flavor.
- 2 pork tenderloins. Trimmed of all silver skin.
- 1/3 cup fresh thyme leaves
- 3/4 chopped onion
- 2 to 4 Scotch Bonnet or Habanero Peppers. Seeds removed
- 4 garlic cloves
- 2 tbsp minced fresh ginger
- 1/4 cup white vinegar
- 2-3 tablespoons soy sauce
- 2 tablespoon vegetable oil
- 3 tbsp brown sugar
- 1 tsp fine salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground nutmeg
- 2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
Remove the seeds and stems from the Scotch Bonnet peppers. These little orange peppers look all cute and innocent but could be the devil. Make no mistake about it!! Don't believe me? Take a bite and let me know how that works out for ya. I went with 3 peppers this time, but will go with 4 next time around. If you don't like spicy things, go with 1.
|DEMON DEVIL PEPPERS|
Once the peppers are de-seeded, throw them and the rest of the ingredients (except half of the brown sugar) into a blender and mix until smooth and ugly. I went with my new Nutribullet to mix this one up.
|This thing is great. Get one.|
This will look like a peanut butter milkshake gone bad. I mean it, it looks horrible. But one single taste and you won't care what it looks like. This recipe is like a night at the bar. Looks ugly early, but starts looking better the further along we go. :)
Once the marinade is mixed, reserve about 1/4th for basting. Add the other half of the brown sugar to the basting marinade and set aside. Now, we can start prepping the tenderloins. Trim all of the silver skin and any excess fat that you can from each loin. It's a very lean cut, so this won't take long.
Use a very thin and very sharp knife. A fillet knife works best if you have one of those lying around.
Once they are trimmed, cut in half and marinade for 4-8 hours. As I mentioned, they are not pretty, but it's about to get better. Soon!!
|About to get better lookin'|
Don't walk away! You will want to cook these for about 3-4 minutes per side. That's 4 sides, not 2. they will start to get a little crusty on the outside. We all love crustiness, right?
|Hey There. Come here often?|
Once all sides are crusty and looking good, start basting. Baste all sides and continue cooking until you reach 140 degrees internal.
|Getting better looking?|
Once it's reached 140 degrees, move to a cutting board and tent with foil for 5 - 10 minutes. This will allow the meat to rest and the juices to redistribute. This is mandatory!! Do not cut into it yet.
Almost ready to slice.
|Your place or mine?|
Slice it up and serve on a bed or yellow rice and with a little mango/corn/black bean salsa. Or, just eat it alone. It will be a little pink in the middle and this is ok. Do not worry. Medium pork loin is safe to eat and extremely moist.
The mango salsa adds some sweetness that helps offset the heat of the DEVIL peppers.
One last pic before we eat.
I can't wait to try this on a sandwich later this week. Jerk Pork Panini??? Sounds good to me. Thanks for stopping by!