Focus on food: March 28, 2006

Grilled Jerk Style Pork Tenderloins

The Grilling Season is just about here! The following recipe is from our Westport Cooks Archives and one of our previous classes ( Grill for the Fun of it!) held by Chris Killenberg & Albert Lees III . You can use this recipe and add your own style as you make your own fresh Grilled Jerk Style Pork Tenderloins.

Ingredients:
• 1 pkg (2 pieces) boneless pork tenderloin
• Jamaican Jerk Marinade (see the recipe)- This item is located in aisle 1.

Directions:
Prepare the jerk marinade per instructions and let rest of at least 1 hour before marinating the pork. You can get varying degrees of flavoring by marinating for a longer or shorter period of time. If you would like the flavor of the marinade all the way through, let the pork soak for 12 hours or so, less time will let the flavor of the meat become more pronounced. My preference is 3-5 hours.

Prepare a nice hot bed of coals and bank up on 1 side of the charcoal grill. We are going for the indirect method here. Once the coals are ready, sear the pork tenderloins on all sides to seal in the juices, about 3 minutes per side. Move the tenderloins to the cool side of the grill, put the lid on with the vent ¾ of the way open and let it cook for 35-40 minutes or until done.

Let the pork rest for 5 minutes or so before cutting into 1 ½ thick medallions.

Serve with the grilled bananas and whipped sweet potatoes.

Serves 6 people

Suggested wine:
A nice spicy zinfandel such as Kenwood’s Jack London series or for the white wine drinker, try a spicy Gewurtztraminer.