Jerk Pork Tenderloin
Also can be used for chicken. Coffee beans soften the heat of the chile and bring out the other flavors in this paste-like marinade. You can also use the paste on chicken, as they do at Maroons, where this dish is served. Begin marinating the meat the day before.
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- 1 tablespoon(s) espresso coffee beans
- 1 1/4 teaspoon(s) whole allspice
- 3/4 teaspoon(s) mustard seeds
- 3/4 teaspoon(s) ground cinnamon
- 3/4 teaspoon(s) ground nutmeg
- 1 bunch green onions chopped
- 1 cup(s) fresh parsley chopped
- 1/4 cup(s) fresh lime juice
- 1/4 cup(s) fresh lemon juice
- 3 garlic cloves
- 2 tablespoon(s) olive oil
- 1 tablespoon(s) fresh oregano chopped
- 2 teaspoon(s) fresh thyme chopped
- 1 teaspoon(s) grated lemon peel
- 1 teaspoon(s) habanero chile chopped and seeded
- 2.5 pound(s) pork tenderloin
- Stir first 5 ingredients in small skillet over medium heat until fragrant, about 30 seconds. Finely grind spice mixture in spice grinder; transfer to processor. Add all remaining ingredients except pork; blend until wet paste forms. Place pork in large glass baking dish and coat with paste. Cover; chill overnight.
- Preheat oven to 400°F.
- Transfer pork coated with paste mixture to rimmed baking sheet. Roast pork until thermometer inserted into center registers 150°F for medium, about 35 minutes. Slice pork and serve.
- Can also be grilled.
This recipe is a personal recipe added by mandofan and has not been tested or endorsed by MyRecipes.
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Jerk Pork Tenderloin Recipe at a Glance
- COURSE: Main Dishes