Every now and again, I plan to post recipes from my cookbook.
I have been cautioned not to do this on a regular basis, for fear that making the recipes available on the blog, will hinder my cookbook sales. Well, I’m going to take the risk, because if you already have a copy of “My Favorite Recipes…All in One Place!” , I want you to see what some of the recipes look like, once they are prepared. If you don’t have a copy of the cookbook, hopefully the visuals I provide will entice you to purchase one.
This post is a “2-for-1″ deal…The recipe for the “Jamaican Jerk Pork Tenderloin With Currant Sauce, can be found on page 77 of my cookbook. It is, without question, one of my favorites. The dish is very easy to prepare and makes a wonderful summertime meal, because the tenderloin is cooked on the grill, eliminating the use of a hot oven on a hot day. The red currant sauce is quick to put together and adds an amazing element of sweetness to the spicy pork. Keeping with the Caribbean theme of this meal, the obvious choice for a side dish, is the “Coconut Rice and Peas”, page 55. Add a side of ripe plantains, some tropical steel drum music and pretend you’re on an island somewhere!
Jamaican Jerk Pork Tenderloin with Currant Sauce
- 1½ lb. pork tenderloin
- 1 bottle Lawry’s Caribbean Jerk marinade
- 1½ Tbsp. Mccormick Jerk Seasoning
- 1 recipe Red currant sauce
Trim the tenderloin of any excess fat. Place the pork in a large ZipLock bag and pour in marinade to cover the pork entirely. Refrigerate and allow to marinate for 4 hours.
When ready to cook, remove the pork from the marinade, and pat dry. Rub the Jerk seasoning evenly onto both sides of the tenderloins. This may take more than the 1½ tablespoons.
Coat the barbeque grill with non-stick cooking spray and cook until the pork reaches an internal temperature of 160°. Serve with Red Current Sauce.
Red Currant Sauce
- 1 jar red currant jelly
- ¼ c. Dijon mustard
- 1½ Tbsp. dark rum
- Splash of orange juice
- ¼ c. honey roasted peanuts, coarsely chopped
Whisk together jelly and mustard in a small saucepan over low heat. Whisk constantly until thoroughly heated. The sauce should not come to a boil. Remove from heat and stir in rum and orange juice. Add chopped peanuts and put back on low heat for a few minutes or until ready to serve.
COCONUT RICE AND PEAS
- 2 c. long-grain rice, rinsed well
- 2½ c. water
- 1 (13-ounce) can unsweetened coconut milk
- 1 (15-ounce) can green pigeon peas, drained
- ¼ c. scallions, chopped
- 2 sprigs fresh thyme
- 2 Tbsp. olive oil
- 1½ tsp. salt
Over high heat, combine all ingredients in a stock pot and stir. Bring to a boil uncovered, allow to boil 2-3 minutes, then reduce heat to medium low. Cover the pot and simmer for 25-30 minutes. Remove from heat and allow to sit a few more minutes. Remove thyme springs and fluff rice before serving.