| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Jamaican |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Salt |
| 1 |
tb |
Thyme; fresh |
| 1 |
ts |
Allspice; ground |
| 1 |
ts |
Cinnamon; ground |
| 1 |
ts |
Nutmeg; freshly grated |
| 1 |
ts |
Cracked black pepper |
| 2 |
|
Jalapeno peppers; seeded and diced, (up to 6) |
| 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 |
Oil |
| 2 |
|
Pork tenderloins; trimmed |
INSTRUCTIONS
These are some pretty good recipes for chileheads. The original recipes
were from Emeril, but I have kicked it UP! 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.
Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Dec 4, 1998, converted
by MM_Buster v2.0l.
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