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Jamaican Jerk Pork Tenderloin

Barbecue.Master's picture
Ingredients
  Chopped fresh cilantro 2 Tablespoon
  Finely minced fresh ginger 1 Tablespoon
  Dark rum 1⁄4 Cup (4 tbs)
  Fresh lime juice 2 Tablespoon
  Olive oil 2 Tablespoon
  Light brown sugar 2 Tablespoon
  Soy sauce 2 Tablespoon
  Nutmeg 1⁄2 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Pork tenderloins 2 Pound (2 Pieces)
Directions

Combine all ingredients except the pork in a flat baking dish.
Reserve 1/3 of the marinade and set in the warming tray in the lower position.
Trim all fat and silver skin from the pork tenderloins, place in the marinade and turn to coat well.
Cover and marinate for 15 to 30 minutes at room temperature.
Rotate the pork, one on each spit rod, 30 minutes, basting with the marinating juices often during the last 10 minutes, or until the internal temperature reaches 150 to 155 degrees on the instant thermometer.
Slice the pork on the diagonal and place on a serving platter.
Spoon reserved marinade over the pork slices and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jamaican
Course: 
Main Dish
Ingredient: 
Pork Tenderloin

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