|
|
|
Jamaican Pork Tenderloin
Cummulative Rating
N/A
Servings
Serves 6
Difficulty
Medium |
Ingredients
3 pork tenderloins, 9 ounces each
Olive oil
1 teaspoon whole allspice
1 whole nutmeg nut, crushed
1 cinnamon stick, crushed
1-1/2 cups onion, chopped
1-1/2 cups green onion, chopped
1 Tablespoon ginger, chopped
1/4 cup thyme sprigs
2 serrano chiles, seeded and chopped
1 cup orange juice
1/4 teaspoon balsamic vinegar
2 Tablespoons olive oil
1 Tablespoon gf soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
For the sauce:
1-1/2 cups gf beef stock
1/4 cup port wine
1 teaspoon ginger, minced
1 large garlic clove, minced
1 Tablespoon tamarind paste
|
|
Directions
Place a dry skillet over low heat and add allspice, nutmeg and cinnamon. Pan roast until fragrant. Grind spices to a fine powder.
To a food processor, add onions, green onions, ginger and pulse to roughly chop. Add spices and pulse to a fine chop. With the motor running, add orange juice, olive oil, soy sauce, sugar, salt and pepper. Place tenderloins in a sealable plastic bag and pour in marinade. Seal bag and refrigerate for 4 hours.
In a small saucepan, combine all sauce ingredients. Bring to a boil; reduce heat to a simmer and reduce liquid to 1-1/4 cup. Strain sauce through a sieve. Adjust seasonings.
Brush the pork with olive oil and sprinkle with salt and pepper. Grill or broil, basting with marinade. Pork is done when internal temperature is 150 degrees F.
To serve, slice pork and fan on plate, spoon sauce around meat. |
|
|
Tips
|
Serve with 'Pumpkin Rice', in this month's Pasta & Rice category. |
|
|
|
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
