Jerk Pork Tenderloin with Fresh Pineapple Salsa and Plantain Fries
Mild Jerk Pork Tenderloin
1 Stemmlers Pork Tenderloin (trimmed with the silver skin removed)
1⁄4 cup Canola Oil
1⁄4 cup Low Sodium Soy Sauce
2 Green Onion (Sliced)
1 Clove Garlic (Rough Chopped)
1 Scotch Bonnet (Stemmed and Seeded) **if these peppers are too hot, use Jalapeno. If you want
it hotter, add a second pepper**
1 tbsp Brown Sugar
1 tbsp Fresh Ginger (Peeled and Chopped)
1 tsp Fresh Thyme (Chopped)
1 tbsp Nutmeg
1 tbsp Cinnamon
1 tsp Pepper
Spiced Pineapple Salsa
1 cup Pineapple (skinned, cored & small dice)
1 cup Jicama (Peeled and small dice)
1⁄4 cup Red Onion (very small dice)
1 tsp Scotch Bonnet (red, minced)
1 Lime (Zested & Juiced)
1⁄2 tsp Salt
1⁄4 tsp Pepper
1 cup Fresh Greens (Watercress or Arugula)
3 Plantain (Peeled, sliced in 3⁄4 inch strips)
2 tbsp Butter
1 tbsp Canola Oil
1 tsp Salt
1⁄2 tsp Pepper
Serves 3-4 People (1⁄2 hr prep/ 2 hrs marinade time/ 12 min cook time)
1. In a blender add all the ingredients for the marinade except the Pork. Once it has been blended and transformed into a paste, dump it into a large ziploc bag. Then add the pork to the mixture. Roll the bag up to push the air out, coating the tenderloin with all the marinade. Lock the bag and place in fridge for 2 hours (or up to 7 hours)
2. While the pork is marinating, prepare all the salsa ingredients. Once everything is completed, add to a bowl, mix it up, saran and place it in the fridge as well (can be made the day before).
3. After 90 minutes, take the marinating pork out of the fridge and let it come to room temp for a half hour. Then remove it from the bag, shake off the excess and place into a hot oiled pan. Sear it on all sides. Once that is done, put it on a parchment line baking sheet, then into a preheated 400F oven for about 12 minutes. Check with an easy read thermometer, looking for it to register 138F. Pull the pork from the oven and let it rest for 10 minutes, lightly covered with foil before cutting. This allows the juices to stay inside the meat.
4. Peel and cut the plantain into strips, like large French fries. While the pork is resting, add to a hot pan with the butter and oil already in it. Saute fries until golden brown on all sides. Set aside on paper towel and sprinkle with salt & pepper.
5. Once the pork has rested, slice it into nice even medallions, about 1⁄2 inch thick. Place some greens on the plate, add the fries and fanned pork medallions. Stir the salsa in the bowl then top the meat with it.
OPTIONAL** If you would like to add a sauce, pour the marinade into a saucepan and bring to a boil with a 1⁄4 cup of water. Let simmer for 2-3 minutes.
Then drizzle and enjoy.
For more information on Chef Scott Yates please visit : @chefscottycooks