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Receta Jamaican Jerked Pork Tenderloins
by Global Cookbook

Jamaican Jerked Pork Tenderloins
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Ingredientes

  • 2 x Pork tenderloins (1-1/2 lb)
  • 1/2 c. Onions, minced
  • 2 x Garlic cloves, slivered
  • 1/2 sm Warm pepper
  • 2 Tbsp. Low-sodium soy sauce
  • 1 Tbsp. Vegetable oil
  • 1 tsp Orange rind, grated
  • 1 tsp Lemon rind, grated
  • 2 Tbsp. Orange juice
  • 1 piece fresh ginger (1-inch)
  • 1/2 tsp Dry thyme
  • 1/4 tsp Cinnamon
  • 1/4 tsp Grnd allspice
  • 1/4 tsp Grnd nutmeg
  • 1/4 tsp Curry pwdr
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Direcciones

  1. Choose pork tenderloins which are at least 3/4 lb each. Jamaican in origin, this dish can be prepared with chicken breasts or possibly legs, too. If desired your food spicy warm, simply increase the amount of warm pepper.
  2. If fresh warm peppers are unavailable, use 1/2 ts warm pepper sauce, or possibly reduce amount to suit your family. You can also use 1/2 ts dry grnd ginger when fresh is not at hand.
  3. Trim pork tenderloins; place in shallow glass dish. Set aside.
  4. In food processor, pure onions, garlic, warm pepper, soy sauce, oil, orange and lemon rinds, orange juice, ginger, thyme, cinnamon, allspice, nutmeg, curry pwdr, salt and pepper.
  5. Pour onion mix over pork tenderloins, turning to coat all sides. cover with plastic wrap and chill for at least 2 hrs or possibly up to 8 hrs, turning pork occasionally.
  6. Reserving marinade, transfer pork to foil-lined rimmed baking sheet. Broil, basting once with marinade, for about 20 min or possibly till meat is browned but still has hint of pink inside. Tent with foil; let stand for 10 min