Jerk Pork Tenderloin
1 TB. espresso coffee beans
1 1/4 tsp. whole allspice
3/4 tsp. mustard seeds
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1 bunch green onions, chopped
1 cup chopped fresh parsley
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
3 garlic cloves
2 TB. olive oil
1 TB. chopped fresh oregano
2 tsp. chopped fresh thyme
1 tsp. grated lemon peel
1 tsp. chopped seeded habanero chile
2 1/2 lb. pork tenderloin
1. Stir first 5 ingredients in small skillet over medium heat until fragrant, about 30 seconds. Finely grind spice mixture in spice grinder; transfer to processor. Add all remaining ingredients except pork; blend until wet paste forms. Place pork in large glass baking dish and coat with paste. Cover, chill overnight.
Then cook as you wish.
Source: Bon Appetit mag. July 2003
1 TB. espresso coffee beans
1 1/4 tsp. whole allspice
3/4 tsp. mustard seeds
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1 bunch green onions, chopped
1 cup chopped fresh parsley
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
3 garlic cloves
2 TB. olive oil
1 TB. chopped fresh oregano
2 tsp. chopped fresh thyme
1 tsp. grated lemon peel
1 tsp. chopped seeded habanero chile
2 1/2 lb. pork tenderloin
1. Stir first 5 ingredients in small skillet over medium heat until fragrant, about 30 seconds. Finely grind spice mixture in spice grinder; transfer to processor. Add all remaining ingredients except pork; blend until wet paste forms. Place pork in large glass baking dish and coat with paste. Cover, chill overnight.
Then cook as you wish.
Source: Bon Appetit mag. July 2003