Suppers: [sunday] Jerked Pork Tenderloins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Jamaican | Main dish, Pork | 6 | Servings |
INGREDIENTS
| 2 | Pork tenderloins, 1-1/2 lb | |
| 1/2 | c | Onions, chopped |
| 2 | Garlic cloves, slivered | |
| 1/2 | Hot pepper | |
| 2 | T | Low-sodium soy sauce |
| 1 | T | Vegetable oil |
| 1 | t | Orange rind, grated |
| 1 | t | Lemon rind, grated |
| 2 | T | Orange juice |
| 1 | Piece fresh ginger, 1-inch | |
| 1/2 | t | Dried thyme |
| 1/4 | t | Cinnamon |
| 1/4 | t | Ground allspice |
| 1/4 | t | Ground nutmeg |
| 1/4 | t | Curry powder |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| minutes before serving. |
INSTRUCTIONS
Choose pork tenderloins that are at least 3/4 lb each. Jamaican in origin, this dish can be prepared with chicken breasts or legs, too. If you like your food spicy hot, simply increase the amount of hot pepper. If fresh hot peppers are unavailable, use 1/2 ts hot pepper sauce, or reduce amount to suit your family. You can also use 1/2 ts dried ground ginger when fresh is not at hand. Trim pork tenderloins; place in shallow glass dish. Set aside. In food processor, pure onions, garlic, hot pepper, soy sauce, oil, orange and lemon rinds, orange juice, ginger, thyme, cinnamon, allspice, nutmeg, curry powder, salt and pepper. Pour onion mixture over pork tenderloins, turning to coat all sides. cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours, turning pork occasionally. Reserving marinade, transfer pork to foil-lined rimmed baking sheet. Broil, basting once with marinade, for about 20 minutes or until meat is browned but still has hint of pink inside. Tent with foil; let stand for Per serving: about 165 calories, 24 g protein, 6 g fat, 3 g carbohydrate Serve with: baked bananas and rice pilaf, green beans, apple and strawberry cobbler. Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables Suppers: [Thursday] Greek Beef Pita Pockets Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Source: Canadian Living magazine, Nov 95 Presented in article "Meal Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 86
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 23.8mg
Sodium: 291.9mg
Potassium: 164.9mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: 1.2g
Protein: 8.1g