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Jamaican Jerk Pork Tenderloin Recipe

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This recipe for Jamaican Jerk Pork Tenderloin, by , is from It's about Thyme!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charles Lee
Added: Monday, July 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 cups unsweetened pineapple juice
1/3 cup coarse kosher salt
1/4 cup packed brown sugar
1/4 cup rum
2 Tbls Jamaican jerk seasoning
1 2 to 2/12-lbs port tenderloin

Directions:
Directions:
For brine, in a large bowl combine pineapple juice, salt, brown sugar, rum and Jamaican jerk seasoning. Stir until salt is dissolved. Place meat in a large re-usable plastic bag set in a shallow bowl. Pour brine over meat, seal bag. Marinate in the refrigerator for 12 to 14 hours, turning occasionally

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
The longer you allow the meat to marinate the better it will be. Overnight is best.

Serve with a good pineapple salsa on the side, try to find one with some kick to it.

 

 

 

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