| 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 |
tb |
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 |
tb |
Water |
| 3 |
tb |
Fresh ginger root; minced |
| 2 |
tb |
Whole black peppercorns |
| 1 |
tb |
Ground allspice |
| 1 |
tb |
Packed brown sugar |
| 2 |
|
Cloves garlic |
| 1/2 |
ts |
Red pepper flakes; crushed |
| 1/4 |
ts |
Ground coriander |
| 1/4 |
ts |
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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