Here’s an interesting technique. We cut (counter to logic) the pork tenderloins into long steaks along the grain of the meat, forming steaks approximately 10 inches long by 2 inches wide. Whip up the jerk paste the night before or that morning, and get the tenderloins marinating early. That way you can grill and eat in minutes after getting jerked around at work all day.
Recipe information
Yield
feeds 6 to 8
Ingredients
The Paste
The Pork
The Sauce
Preparation
Step 1
Throw all the jerk paste ingredients into a food processor. Start by processing with on/off pulses, scraping the workbowl down several times. Then continue processing to a paste. Set aside.
Step 2
Slice each tenderloin lengthwise along the grain into 3 even slices. Pound each slice lightly with the edge of a mallet to make indentations on both sides without opening holes in the meat.
Step 3
Save 1/2 cup of jerk paste for the sauce. Place the tenderloins in a nonreactive pan and rub the remaining jerk paste into all sides. Cover and marinate in the fridge for at least 4 hours or all day, if possible. Fire up the grill good and hot. Throw all the ingredients for the sauce into a small saucepan and bring the mixture to a gentle simmer. Let it bubble for 15 minutes. Keep warm.
Step 4
Scrape off most of the jerk paste from the meat so it doesn’t stew on the grill. Place the tenderloin slices directly over the coals and grill til the meat reaches an internal temperature of 145° to 150° (see Cookin’ Perfect Pork, page 95), 4 to 5 minutes on each side.
Step 5
Take the tenderloins off the grill, cut them into serving-size pieces, and pass them around with lots of sauce.
