Jerk Pork Tenderloin |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| 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 tespoons chopped fresh thyme | 1 teaspoon grated lemon peel | 1 teaspoon chopped seeded habanero chile |
| 2-1/2 pounds pork tenderloins | ||
| 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 wt paste forms. Place pork in large glass baking dish and coat with paste. Cover; chill overnight. |
| 2 | 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. |