Suppers: [sunday] Jerked Pork Tenderloins Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2: Pork tenderloins, 1-1/2 lb
1/2 cup: Onions, chopped
2: Garlic cloves, slivered
1/2 small: Hot 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: Dried thyme,
1/4 tsp: Cinnamon,
1/4 tsp: Ground allspice,
1/4 tsp: Ground nutmeg,
1/4 tsp: Curry powder,
1/4 tsp: Salt,
1/4 tsp: Pepper,
Directions:
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
10 minutes before serving.
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
Source from luhu.jp
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
10 minutes before serving.
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
Source from luhu.jp