Grilled Jerk Tenderloin is a fabulous hot sweet entree that can be cooked and served in about 20 minutes. Advance prep time is about 15 minutes to put the marinade ingredients together, whiz them quickly in the blender, then pour the concoction over pork tenderloins, which can be sealed in a Ziploc bag and refrigerated while you’re at work or doing something lots more fun than cooking. The marinade can be prepared up to a week ahead and refrigerated, or months ahead and frozen, so there won’t be pressure to put it together while you’re rushing to leave for work. Once you’re ready to cook, grilling takes less than 20 minutes, during which time a traditional Caribbean side dish, Jamaican Rice and Peas (recipe below), can be simmering in your rice cooker. If you have time, there are several quick salads on this site that would complement this meal; if you’re in a hurry, though, packaged salad with a few tomatoes or other veggies will do nicely.

Jerk is the name of a spicy sauce, marinade, or dry rub, originally used with pork, but now used for chicken, beef, fish, and even vegetables; it originated in Jamaica where it is popular with locals and tourists. Jerk has many variations, but to be authentic, it always contains hot peppers (scotch bonnet are traditional), allspice, and thyme. Even though the marinade has a fairly long list of ingredients, it goes together quickly. Not for the milquetoast crowd, this spicy pork is a great choice for a quick and easy meal.

Grilled Jerk Tenderloin

6 Servings

Marinade
10 green onions, chopped
1/2 cup fresh cilantro, packed and chopped
1 scotch bonnet pepper (more if you dare), or 4 jalapeno peppers
1/4 cup catsup
1/4 cup freshly squeezed lime juice
1 tablespoon red wine vinegar
1 tablespoon brown sugar
2 teaspoons (packed) fresh thyme leaves, coarsely chopped
2 teaspoons chopped fresh ginger
1 teaspoon ground allspice (crushed whole berries give the best flavor)
1 teaspoon sweet paprika
1 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon

2 pounds pork tenderloin

2 limes, cut into wedges
Fresh cilantro for garnish

1. Place the marinade ingredients in a food processor and whiz until fairly smooth.


2. Put the pork tenderloin into a Ziploc bag and pour the marinade over all.


3. Let sit in the refrigerator 8 hours or overnight (up to 3 days).


4. Preheat the gas grill to very hot.


5. Drain the marinade from the pork tenderloin, then place on the grill.


6. Turn off the grill under the pork and close the lid. Grill for 10 minutes.


7. Turn the tenderloin, shut the lid, and grill for an additional 10 minutes or until barely cooked through or until a meat thermometer registers 150° in the thickest part of the meat. The pork will continue to cook a little after removal from the grill.

Amount Per Serving
Calories 231 Calories from Fat 52
Percent Total Calories From: Fat 22% Protein 57% Carb. 19%

Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 90 mg
Sodium 768 mg
Total Carbohydrate 11 g
Dietary Fiber 1 g
Sugars 0 g
Protein 33 g

Vitamin A 72% Vitamin C 142% Calcium 0% Iron 15%

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Jamaican Rice and Peas

Pigeon peas are actually small beans, and are used extensively in Jamaica and on other Caribbean islands. If you live in an area where pigeon peas are unavailable, substitute small red beans, kidney beans, or pinto beans. While this is a very fast recipe, you can save even more time by using garlic that has already been chopped and dry onions.

8 Servings

2 cups long grain rice (I prefer converted)
1 15 oz. can pigeon peas, or small red beans, kidney beans, or pinto beans
1 clove garlic, chopped
1/4 cup dehydrated onion flakes, or 1 cup fresh chopped onion
1/2 teaspoon dried thyme
1 tablespoon vegetable oil
1 14 oz. can coconut milk
water, to make 4 cups when mixed with the coconut milk
1 scotch bonnet pepper, or other very hot pepper such as bird's eye (add more if you want the rice spicy)

1. Spray the inside of the rice cooker with non-stick spray.


2. Pour in the rice.


3. Dump the beans into a strainer and rinse, then add them to the rice with the garlic, onion, thyme, and vegetable oil.


4. Pour the coconut milk into a measuring cup and add water to make 4 cups; pour it over the rice mixture and stir.


5. Put the scotch bonnet pepper on top and start the rice cooker.


6. Cook until the rice cooker turns off or the liquid is absorbed.

Fluff with a fork before serving.

Amount Per Serving
Calories 348 Calories from Fat 115
Percent Total Calories From: Fat 33% Protein 8% Carb. 58%

Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 10 g
Cholesterol 0 mg
Sodium 189 mg
Total Carbohydrate 51 g
Dietary Fiber 2 g
Sugars 0 g
Protein 7 g

Vitamin A 12% Vitamin C 27% Calcium 0% Iron 26%

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