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Jerk Pork Tenderloin
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Submitted by:
Chris |
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If you are in the mood for a wonderful recipe you must try this tenderloin. |
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INGREDIENTS:
- 1 tablespoon(s) , Espresso Coffee Beans
- 1 1/4 tablespoon(s) , Whole Allspice
- 3/4 teaspoon(s) , Mustard Seeds
- 3/4 teaspoon(s) , Ground Cinnamon
- 3/4 teaspoon(s) , Ground Nutmeg
- 1 bunch , Green Onion Chopped
- 1 cup(s) , Fresh Parsley Chopped
- 1/4 cup(s) , Fresh Lime Juice
- 1/4 cup(s) , Fresh Lemon Juice
- 3 whole , Garlic Cloves
- 2 tablespoon(s) , Olive Oil
- 1 tablespoon(s) , Fresh Oregano Chopped
- 2 teaspoon(s) , Fresh Thyme Chopped
- 1 teaspoon(s) , Lemon Peel Grated
- 1 teaspoon(s) , Habanero Chile Chopped and Seeded
- 2 1/2 pound(s) , Pork Tenderloins
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| Instructions: |
Stir first 5 ingredients in small skillet over medium heat until fragrant, about 30 seconds. Finely grind spice mixture in spice grinder; transfer to processor. Add all remaining ingredients except pork; blend until wet paste forms. Place pork in large glass baking dish and coat with paste. Cover; chill overnight.
Preheat oven to 400°F. Transfer pork coated with paste mixture to rimmed baking sheet. Roast pork until thermometer inserted into center registers 150°F for medium, about 35 minutes. Slice pork and serve. |
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