Mon 31 May 2010
If you’ve been reading my blog over the past week or so, you may think that I only make recipes from Bon Appetit and Food and Wine. It’s not true! But the June issues of both magazines have several grilling recipes that have been great new finds. This Jerk Pork Tenderloin with Pineapple Salsa from Food and Wine is no exception.
This is a delicious jerk marinade. I couldn’t find Scotch Bonnet or Habanero peppers this week, so I used a Jalapeno pepper and included the ribs and seeds, to boost the heat. Jicima was also unavailable, so I substituted radishes, which worked fine in the salsa. To avoid additives and chemical preservatives, be sure to use fresh lime juice and tamari soy sauce with alcohol listed as the preservative.
Don’t overcook the pork or it will dry out. I grilled it for 20 minutes over a hot fire, which brought the internal temperature to 135 degrees; then I let it stand for 10 minutes, loosely tented with foil.
I served the pork and salsa with yam frites and steamed broccoli.
Jerk Pork Tenderloin with Pineapple Salsa
Marinade for the pork
1/4 cup canola oil
2 scallions, thickly sliced
2 garlic cloves, smashed
2 Scotch bonnet or habanero chiles, stemmed and seeded
1 tablespoon low-sodium soy sauce
1 tablespoon fresh lime juice
1 tablespoon light brown sugar
2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
1 teaspoon thyme leaves
1/4 teaspoon freshly grated nutmeg
One 1-inch piece of fresh ginger
2 pork tenderloins (14 ounces each)
In a blender, combine 3 tablespoons of the oil with the scallions, garlic, chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme, nutmeg and ginger. Puree until smooth. Transfer the marinade to a resealable plastic bag. Add the pork tenderloins, turning to coat. Seal the bag, pressing out the air, and refrigerate for 4 to 8 hours.
Light a grill or preheat a grill pan. Remove the pork from the marinade. Brush with the remaining 1 tablespoon of oil and season generously with salt. Grill the pork over moderately low heat, turning occasionally, until an instant-read thermometer reaches 135 when inserted in the center of the meat, about 20 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve with the salsa. Serves 4.
2 tablespoons finely chopped red onion
1 tablespoon freshly squeezed lime juice
1 1/4 pounds peeled pineapple, cut into 1/2-inch dice (3 cups)
2 tablespoons fresh pineapple juice, squeezed from the rind
5 ounces jicama, peeled and cut into 1/4-inch dice (1 cup)
3 tablespoons finely chopped cilantro
1 tablespoon light brown sugar
1 jalapeño—stemmed, seeded and finely chopped
1 scallion, thinly sliced
In a bowl, combine the red onion with the lime juice and let stand for 10 minutes. Add the pineapple, pineapple juice, jicama, cilantro, brown sugar, jalapeño and scallion to the bowl and toss. Serve with the jerk pork tenderloin. The pineapple-jicama salsa can be refrigerated overnight. Bring to room temperature before serving.
From the June 2010 issue of Food and Wine