Jamaican Jerk Pork Tenderloin

We recommend serving this dish with our Pineapple Salsa recipe.

Serves: 4 to 6

¼ cup brown sugar
½ cup vegetable oil
1 tablespoon Sambal chili paste
1 tablespoon dried thyme flakes
1 tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 tablespoon minced garlic
1 teaspoon kosher salt
1 teaspoon ground ginger
¼ cup diced yellow onion – scallions (green onions) may also be used
1 whole pork tenderloin, cut into ½-inch cutlets and pounded Scaloppine style to approx. ¼-inch thickness

Combine all ingredients (except the pork) and mix thoroughly. Place the cutlets in a large baking dish and coat with the marinade. Cover and refrigerate for a minimum of 2 hours, or overnight if possible.

To Cook:
Use a stove-top grill pan and cook over medium heat on both sides until cooked all the way through, approx. 5 minutes on each side. (If you don’t have a grill pan, sauté in a little olive oil for 5 min. each side.) Transfer the cutlets to a serving platter and top with a generous helping of Pineapple Salsa.

How to make Scaloppine:

Scaloppine:  sautéed cutlets (usually veal, pork or poultry) that have been pounded thin and coated with flour.

For chicken:
Cut the boneless, split chicken breast in half and pound it to approx.1/4-inch thickness.

For pork:
Cut tenderloin into 4-5 oz. pieces and pound to approx.1/4-inch thickness.

For veal:
Cut top round into 4-5 oz. pieces and pound to approx. 1/4-inch thickness or even thinner.

With your meat tenderizer, use the side with the small spikes to pound the meat, switching from one side to the other, until you reach the desired thickness.  This process will ensure that your meat is not only tender but will cook as quickly as possible.

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