This is a very authentic jerk recipe that uses a great jerk rub combined with Caribbean pasta to produce a great meal.
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 1 1/3 pound pork tenderloin
- 1 pound pasta
- 2 papayas, peeled, seeded and cut into slices
- 1 banana, chopped
- 3/4 cup mango chutney
- 3/4 cup chicken broth
- 1/4 cup lime juice
- 1/4 cup rice vinegar
- 3 tablespoons unsweetened coconut flakes
- 2 tablespoons sugar
- Jerk Seasoning:
- 1/4 cup cilantro
- 3 tablespoons water
- 3 tablespoons fresh ginger, minced
- 2 tablespoons whole black peppercorns
- 1 tablespoon ground allspice
- 1 tablespoon brown sugar
- 2 cloves garlic
- 1/2 teaspoon cayenne
- 1/4 teaspoon coriander
- 1/4 teaspoon nutmeg
Preparation:
Mix together Jerk Seasoning into a paste. Coat over the pork tenderloin. Let sit anywhere between 20 minutes and 1 day. Mix together banana, chutney, 1 tablespoon of lime juice and coconut. Set aside. Preheat grill and prepare for indirect cooking. Grill until the pork tenderloin reaches about 155 degrees. Meanwhile cook pasta until just done. Drain and return to pan. Add chicken broth and cook until the broth has been absorbed by the pasta. Add vinegar, cilantro, sugar and remaining lime juice. Cut pork tenderloin into 1/2 inch slices. Serve pork tenderloin over pasta with papaya slices and banana chutney mixture on the side.
