We love jerk flavouring! Chicken and pork are both great with a jerk marinade. You can make this as hot or as sweet as you like. The point is the blending of flavours, not that it be so hot you can't tolerate it. I used a one pound pork tenderloin and marinated it for about 24 hours. It serves 3 people. Serve it with roasted root vegetables for an easy meal.
Ingredients:
1 1b pork tender loin
1 small chopped onion
1 tsp garlic powder
3 tsps dried red hot chili peppers (depending on your heat preference)
2 tbsps picante hot sauce
1/8 cup lime juice
1/8 cup low sodium soy sauce
1/8 cup brown sugar
1/8 cup cider vinegar
2 tbsps sunflower oil
1/8 tsp nutmeg
1/2 tsp cinnamon
1 tsp dried basil
1/2 tsp salt
1 tsp freshly ground black pepper
Directions:
1. Puree all ingredients, except pork, in food processor. Place pork in a glass bowl or a plastic bag. Pour marinade over pork and coat well. Place in fridge and marinade for 24 hours.
2. Preheat oven to 375F.
3. In a large, heavy bottomed skillet, heat 2 tbsps olive oil over high heat. Carefully place the marinated pork in the skillet and brown on all sides. Transfer to a roasting pan.
4. Roast, uncovered, in preheated oven for about 20 to 25 minutes or until juices run clear, basting occasionally with remaining marinade. Allow to sit for five or ten minutes before slicing.
