Jerk Pork Tenderloin with Glazed Sweet Potatoes
by:
In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not every cut of pork should be grilled the same way.
ingredients
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serves: 4-6
2 pork tenderloins (about 1 pound each)
2 limes grated zest
1/4 cup fresh lime juice
1/4 cup canola oil
2 tablespoons honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large sweet potatoes (about 1 pound each)
PASTE:
8 green onions (white and light green parts only, coarsely chopped)
1/4 cup canola oil
2 tablespoons roughly chopped fresh ginger
2 tablespoons fresh lime juice
2 large garlic cloves, crushed
1/2 small habanero chile pepper, stemmed and seeded
1 tablespoon ground allspice
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 712
- Total Fat: 33.4 g
- Saturated Fat: 3.8 g
- Trans Fat: 0.2 g
- Cholesterol: 147.6 mg
- Sodium: 1055.9 mg
- Total Carbs: 52.1 g
- Dietary Fiber: 7.6 g
- Sugars: 12.8 g
- Protein: 52.4 g
preparation
1. To make the paste: In a blender, combine the paste ingredients and process on high until smooth, about 2 minutes.
2. Trim any excess fat and silver skin from the tenderloins:
3. The first step is to remove the sinewy layer on the surface called silver skin.
4. Slip the tip of a sharp, thin knife under one end of the silver skin.
5. Grab the loosened end with your fingertips. Then slide the knife away from you just underneath the silver skin.
6. Continue cutting away from you, with the knife blade angled slightly upwards.
7. The "cleaned" tenderloins should have hardly any visible silver skin or surface fat.
8. For great flavor, make a paste of oil, garlic, herbs, lemon zest, and spices. Press it into the meat before grilling.
9. Brush the paste over the meat; cover and refrigerate for 2 to 4 hours. Allow the tenderloins to stand at room temperature for 20 to 30 minutes before grilling.
10. In a small bowl, whisk the lime zest, lime juice, canola oil, honey, salt, and pepper. Peel the sweet potatoes, trim the ends and cut each potato into 1/2-inch slices. Brush the potatoes on both sides with the oil mixture.
11. Grill the tenderloins and potatoes over Direct Medium heat until the pork is barely pink in the center and the potatoes are easily pierced with a knife, 15 to 20 minutes, turning both and brushing them with the oil mixture about every 5 minutes. Let the pork rest for 3 to 5 minutes before slicing on the bias. Serve warm with the potatoes.
Cooks' note:
Jerk has nothing to do with the annoying guy at work. It refers to a seasoning blend made popular by cooks in Jamaica. Typically it includes chiles, thyme, garlic, onions, and allspice. If pork is seasoned or marinated with this potent blend and then grilled, it is called "jerk pork."
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