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Sunday, October 28, 2007

Jamaican Jerk Pork

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This recipe is a bit long but trust me it is very good. I don't eat as much pork as I use to but Jamaican Jerk Pork is so good. I know most people are familiar with the chicken, but the jerk pork and shrimp have their unique taste and flavor as well. Portland is famous for Jerk Pork.

  • 2 cups coarsely chopped green onions
  • 2 tablespoons white vinegar
  • ½ cup coarsely chopped onion
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 2 teaspoons salt
  • 2 teaspoons fresh thyme
  • 2 teaspoons brown sugar
  • 2 teaspoons chopped peeled fresh ginger
  • 1 teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon black pepper
  • ⅛ teaspoon ground cinnamon
  • 2 garlic cloves, minced
  • 1 to 4 Scotch bonnet or habaƱero peppers, seeded and chopped
  • 1 (1½-pound) pork tenderloin trimmed
  • cooking spray


Place first 15 ingredients in a blender or food processor, and process until smooth.

Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Combine pork and green onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.

Prepare grill.


Keala said...

Yum Yum.

My son loves Jamaican food. I'm bookmarking this site for him.

iriegal said...

Thank You Keala, come again, lots of yummy dishes coming up