"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Jamaican Pork Tenderloin Recipe

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This recipe for Jamaican Pork Tenderloin, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janis Richardson
Added: Wednesday, December 26, 2007


1/2 cup minced yellow onion
1/4 cup pickled jalapeno peppers
2 tablespoons soy sauce
2 tablespoons cold water
1 tablespoon extra virgin olive oil
1 large clove garlic, minced
1 teaspoon ground allspice
1 teaspoon freshly ground pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon dried thyme leaves
1/8 teaspoon coarse salt
1/8 teaspoon hot pepper sauce
1 pork tenderloin (2-1/4 pounds)
Coarsely chopped cilantro for garnish (optional)

To make the Jamaican Marinade, combine all the ingredients except for the pork in a large resealable plastic bag and blend well. Place the pork tenderloin in the marinade and turn to coat both sides. Seal the bag, and refrigerate for several hours or overnight.

Preheat oven to 325. Lightly coat a shallow pan with a
nonstick vegetable spray. Remove the pork tenderloin from the marinade (reserve the marinade) and place pork in the prepared pan. Bake for 45 to 55 minutes or
until a meat thermometer registers 150 to 155, occasionally basting the pork with the reserved marinade. Transfer the pork to a carving board and cover loosely with foil. Cool at least 10 minutes before carving it into thin slices. Garnish with cilantro if desired.

Number Of Servings:
Number Of Servings:
6 servings




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