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Stephen Charnock

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Jerk Pork With Papaya

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1 1/3	lb	Pork tenderloin
1		Banana, coarsely chopped
3/4	c	Chutney
1/4	c	Lime juice
3	T	Coconut, sweetened and
		flaked
1	lb	Angel hair pasta, dry
3/4	c	Chicken broth
1/4	c	Seasoned rice vinegar
1/4	c	Cilantro, firmly packed
		jerk seasoning-
3	T	Water
3	T	Fresh ginger root, minced
2	T	Whole black peppercorns
1	T	Ground allspice
1	T	Packed brown sugar
2		Cloves garlic
1/2	t	Red pepper flakes, crushed
1/4	t	Ground coriander
1/4	t	Ground nutmeg

INSTRUCTIONS

Prepare Jerk seasoning paste by combining all ingredients in a  blender
or food processor until a smooth paste. Place pork and jerk  paste in a
zip lock bag and refrigerate 20 minutes or up to 1 day. In  a bowl
combine banana, chutney, 1 tablespoon lime juice and coconut.  Set
aside. Prepare barbecue for indirect cooking. Place drip pan  between
coals. Place pork in center of grill above drip pan. Cover  barbecue,
open vents and cook until meat thermometer inserted in  thickest part
of pork registers 155 degrees (about 20 minutes for  tenderloins).
transfer to platter and keep warm. Cook pasta until  just done. Drain
well and return to pan. Add broth and store over  medium heat until
pasta has absorbed most of broth. Mix in vinegar,  minced cilantro,
remaining 3 tablespoons lime juice mixed with sugar.  Cut pork across
grain into 1/2" thick slices. Serve over pasta and  garnish with papaya
and cilantro sprigs. Offer banana-chutney relish  to add to taste.
Posted to bbq-digest by wight@odc.net on Feb 12, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3592 Calories From Fat: 566 Total Fat: 63g Cholesterol: 568.5mg Sodium: 4098.1mg Potassium: 4966.6mg Carbohydrates: 472.3g Fiber: 39.3g Sugar: 35.1g Protein: 246.9g