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