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Name: Jerk Marinated Pork
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Caribbean
Ingredients: 2 tb Salt; 1 tb Thyme fresh; 1 ts Allspice ground; 1 ts Cinnamon ground; 1 ts Cracked black pepper; 2 Jalapeno peppers seeded and chopped; 1/4 c Worcestershire Sauce; 1/4 c Green onions thinly sliced; 1/4 c Onion diced; 4 cloves Garlic minced; 1/4 c White vinegar; 2 tb Vegetable oil; 2 Pork tenderloins trimmed; 1 ts Nutmeg freshly grated

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INGREDIENTS

2 tb Salt
1 tb Thyme ; fresh
1 ts Allspice ; ground
1 ts Cinnamon ; ground
1 ts Cracked black pepper
2 Jalapeno peppers ; seeded and chopped
1/4 c Worcestershire Sauce
1/4 c Green onions ; thinly sliced
1/4 c Onion ; diced
4 cloves Garlic ; minced
1/4 c White vinegar
2 tb Vegetable oil
2 Pork tenderloins ; trimmed
1 ts Nutmeg ; freshly grated

Servings

INSTRUCTIONS

I have used Hbs dried and powdered for the Jerk Spice mixture. If I had access to Datil Peppers I think that would be the best!

Combine all dry ingredients and mix.

Mix in rest of ingredients either by hand or in food processor. Place pork in a non-reactive container and cover with marinade. Let marinate in refrigerator for a few hours or overnight.

On a hot grill, let cook 5 to 6 minutes per side, basting occasionally. To serve, slice on angle and serve with Jamaican Spiced Vegetables.

NOTES

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Nutrition

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Serving Size: 1 Serving (1259g)
Recipe Makes: 1

Calories: 1595
Calories from Fat: 507 (32%)

Amt Per Serving		% DV

	Total Fat 56.4g	75 %
	Saturated Fat 14.3g	72 %
	Monounsaturated Fat 25.7g
	Polyunsanturated Fat 11.4g
Cholesterol 656.5mg		202 %
Sodium 1215.6mg		42 %
Potassium 5177.4mg		136 %
Total Carbohydrate 51.4g		15 %
	Dietary Fiber 15.1g	60 %
	Sugars, other 36.3g
Protein 214.5g		306 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1595

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