Jerk Pork Tenderloin

By mschweickert

Recipes & Menus | Recipes

Jerk Pork Tenderloin
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.

6 to 8 servings

Recipe by Maroons, Manhattan, Jamaica

July 2003

Ingredients

• 1 tablespoon espresso coffee beans
• 1 1/4 teaspoons whole allspice
• 3/4 teaspoon mustard seeds
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1 bunch green onions, chopped
• 1 cup chopped fresh parsley
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 3 garlic cloves
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano
• 2 teaspoons chopped fresh thyme
• 1 teaspoon grated lemon peel
• 1 teaspoon chopped seeded habanero chile
• 2 1/2 pounds pork tenderloins

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

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.