The combination of spices in this recipe will work well with chicken as it did for the pork tenderloin. I would recommend marinating the pork (or chicken) overnight so the flavor really gets into the meat. It makes a world of difference to have all that spice in every bite! I served this with toasted coconut rice (recipe follows) to complete the island inspired meal.
Jerk Pork Tenderloin
recipe adapted from Cooking Light
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
2 tablespoons olive oil
Preheat oven to 350°F.
- To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag. Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
- Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Transfer pork into preheated oven and roast until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)
Toasted Coconut Rice
recipe adapted from Martha Stewart
recipe adapted from Martha Stewart
1 tablespoon extra-virgin olive oil
1/2 cup finely shredded unsweetened coconut
1 cup long grain rice
2 cups water
3/4 teaspoon coarse salt
2 scallions, thinly sliced on the bias
1/2 cup finely shredded unsweetened coconut
1 cup long grain rice
2 cups water
3/4 teaspoon coarse salt
2 scallions, thinly sliced on the bias
Heat oil in a saucepan over medium heat. Cook coconut, stirring, until golden brown, about 6 minutes.
Set aside 2 tablespoons coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil. Reduce heat, and simmer, covered, until water is absorbed and rice is tender, about 20 minutes.
Garnish with reserved coconut and the scallions.
Set aside 2 tablespoons coconut. Stir rice into pan with remaining coconut. Add water and salt, and bring to a boil. Reduce heat, and simmer, covered, until water is absorbed and rice is tender, about 20 minutes.
Garnish with reserved coconut and the scallions.
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