Get ready to tantalize your taste buds with the irresistible flavors of Jamaican jerk pork filet mignon. This culinary masterpiece combines the richness of premium pork tenderloin with the exotic and spicy notes of Jamaican jerk seasoning. As you embark on this culinary adventure, we will guide you through the process of selecting the finest ingredients, creating an authentic jerk marinade, and achieving the perfect balance of heat and flavor. Whether you prefer to grill, bake, or pan-sear your filet mignon, we'll provide detailed instructions to ensure a mouthwatering and unforgettable dining experience.
Here are our top 6 tried and tested recipes!
JAMAICAN JERK PORK
This juicy, flavorful pork takes time-a few hours to brine, overnight to marinate, and 7 or 8 hours to smoke. It's mostly hands off, and well worth it. In Jamaica, this is street food that's eaten with rice and peas, grilled corn, or fried cornbread called festival.
Provided by Angela Lawrence
Categories Main Course
Yield 6 to 8
Number Of Ingredients 29
Steps:
- Place the pork in a large bowl or in a zip-top bag set inside the bowl. In a large measuring cup, combine all the brine ingredients with 3-1/2 cups water. Stir until the salt and sugar dissolve. Pour the brine into the bag with the pork, squeeze out any air, and seal, or cover with plastic wrap. Refrigerate for at least 2 and up to 6 hours.
- In a blender, purée the garlic, chiles, onion, orange juice, vinegar, olive oil, soy sauce, allspice, thyme, salt, lime juice, brown sugar, ginger, pepper, cinnamon, and nutmeg. Stir the rum and molasses into 1 cup of the mixture and reserve for basting. Remove the pork from the brine and pat dry. Discard the brine. Use a fork or the tip of a sharp knife to poke holes all over the pork. Return to the bag or bowl. Pour the remaining marinade over the pork, squeeze out any air, and seal, or cover with plastic wrap. Refrigerate for at least 8 and up to 24 hours.
- Prepare a grill for indirect cooking over medium-low heat (300°F to 325°F) following the directions below. Remove the pork from the marinade and place on the cool side of the grill, fat side up. Cover the grill and cook for 2 hours. Using a silicone brush, baste the pork with the reserved basting liquid every 30 minutes until it's used up. Continue cooking until tender when pierced with a fork and an instant-read thermometer registers 190°F in the center, another 5 to 6 hours, checking the temperature on the grill. Transfer the pork to a cutting board. Let it rest until cool enough to handle. Remove teh pork from teh bone, cut into 2-inch chunks, and serve.
Nutrition Facts : ServingSize 6 to 8, Calories 360 kcal, Fat 150 kcal, SaturatedFat 4.5 g, TransFat 17 g, Carbohydrate 12 g, Sugar 8 g, Fiber 2 g, Protein 37 g, Cholesterol 110 mg, Sodium 1850 mg, UnsaturatedFat 10.5 g
JAMAICAN JERK PORK FILET MIGNON
A different way to prepare a pork loin. It was easy to prepare, and produced great results. I just made this one up as I went....If you really want to simplify it use a store bought Jamaican Jerk Spice mix.
Provided by IAKnight
Categories Pork
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- To make Jerk Seasoning, mix all spices together and set aside.
- Preheat oven to 400°F.
- Remove fat cap and silver skin ( I used a filet knife).
- Cut loin across grain into 3/4" to 1" filet mignons.
- Wrap a slice of bacon around circumference of filets, secure with toothpick(s).
- Sprinkle and rub Jerk Seasoning on both sides of filets. Left over seasoning can be stored in an air tight container.
- Coat iron skillet (or other oven ready pan) with olive oil (spray on pan coating can be used instead) to high heat on stove.
- Fry both sides of the filets until well browned (about 2 minutes per side).
- Put browned filets and skillet into preheated oven.
- Bake 20 minutes or until internal temp of filet is 160°F.
- Remove from pan and let stand 5 minutes.
- Garnish with 1 Tbsp of fruit compote per serving.
JAMAICAN JERK PORK LOIN
Steps:
- Preheat oven to 350 degrees F.
- Mix jerk seasoning with the oil in a small bowl (this will thin it and cut the heat). Trim any excess fat from the pork loin, leaving a thin-layered wide strip down the center of the top. Evenly rub the entire pork loin with the jerk seasoning mixture. Place pork loin in a shallow greased roasting pan, and bake for 20 minutes. Then reduce the temperature to 300 degrees F and continue baking for about 1 more hour, or until a meat thermometer stuck in the thickest part reads 145 degrees F. Remove from oven and let rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 226 calorie, SaturatedFat 2 grams, Carbohydrate 0 grams
JAMAICAN JERK PORK LOIN
This is a compilation of several recipes for "Jerk Pork" that I've tried. I don't claim that it has any Jamaican authenticity at all, but we really like it. It's important to find a pork loin (not the tenderloin) that has a nice fat layer on top... it really keeps the moisture in and makes for a very nice presentation when it's browned and crisp. I made this for my mother's friend birthday party, for a crew of very discriminating palates and they went nuts. Prior to that, I didn't have a written recipe for this, but I had demands for the recipe so I had to measure as I re-created it! I hope you enjoy.
Provided by CHRISSYG
Categories Pork
Time 9h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Marinade:.
- Put all marinade ingredients into a food processor and process until thoroughly chopped but not to the point that it turns into a paste or too liquid.
- Put marinade into a large sealable plastic bag (like a Ziploc bag).
- Meat Preparation:.
- Lightly score the fat layer of the pork loin.
- Place meat in bag with marinade.
- Marinate up to 8 hours in the refrigerator, turning occasionally.
- Heat oven to 375°F.
- Remove pork from marinade.
- Wipe most of marinade off of pork leaving some on fat layer to brown.
- Roast uncovered, fat side up, for approximately 1 hour (until internal temperature reaches 137°F).
- If the top gets too browned, cover for a few minutes, but uncover at the end of cooking time.
- Allow to rest at least 15 minutes before slicing.
JAMAICAN JERK PORK CHOPS
These sweet, spicy chops can be thrown together in minutes, but definitely don't taste like it. Serve it with a side of jasmine rice and you'll feel like you're on a tropical vacation. -Allison Ulrich, Frisco, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Soften 1 tablespoon butter; mix with peach preserves., Sprinkle chops with seasonings. In a large skillet, heat 1 tablespoon butter over medium-high heat; brown chops 2-3 minutes per side. Remove from pan., Cut peppers into thin strips. In same pan, saute peppers in remaining butter over medium-high heat until crisp-tender and lightly browned, 5-6 minutes. Add chops; top with preserves mixture. Cook, uncovered, until heated through, 30-60 seconds. If desired, serve with rice.
Nutrition Facts : Calories 470 calories, Fat 26g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 1190mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 2g fiber), Protein 28g protein.
JAMAICAN JERKED PORK AND CHICKEN
Provided by Michele Evans
Categories dinner, main course
Time 1h25m
Yield Six to eight servings
Number Of Ingredients 15
Steps:
- Cut away the rind and most of the fat from the pork. Remove all the meat from the bones and cut it into pieces about one-and-a-half-inches thick and three or four inches long.
- Put the pork pieces and the chicken in a large bowl, cover and refrigerate until needed.
- To prepare the seasoning, heat the allspice berries over medium heat in a small heavy saucepan for three or four minutes, stirring often until heated through.
- Two tablespoons at a time, crush the berries in a mortar and pestle until all are cracked.
- In a medium-size bowl, combine the crushed berries, nutmeg, cinnamon, scallions, garlic, pepper and one tablespoon of the vinegar. Crush into a pasty mixture.
- Add the rest of the vinegar, oil, salt, pepper and bay leaves. Mix well.
- Turn the mixture over the pork and chicken and rub the meat with the seasoning, coating it evenly. Cover and refrigerate for two hours or overnight.
- Cook the jerked pork and chicken on the grill over hot coals or on a gas-heated barbecue as far away from the heat source as possible, at least six inches. Cover with the lid. Turn the meat every 10 minutes for about one hour, until done. If desired, halfway through the cooking time, toss one teaspoon of whole allspice berries into the fire.
- Cut the cooked pork into one-third-inch slices and serve with the chicken. Accompany with Pickapeppa sauce.
Tips:
- Use a good quality pork filet mignon. This will ensure that your dish is tender and flavorful.
- Make sure to marinate the pork for at least 2 hours, or up to overnight. This will allow the flavors to penetrate the meat and give it a delicious jerk flavor.
- Don't overcook the pork. Pork filet mignon is a lean cut of meat, so it can easily become dry if it is overcooked. Cook it until it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, or 160 degrees Fahrenheit for medium.
- Serve the pork with your favorite sides. Some popular options include rice and beans, coleslaw, or roasted vegetables.
Conclusion:
Jamaican Jerk Pork Filet Mignon is a delicious and easy-to-make dish that is perfect for any occasion. The jerk marinade gives the pork a unique and flavorful taste, and the tenderloin is cooked to perfection. Whether you are serving it for a special dinner or a casual get-together, this dish is sure to please everyone at the table.
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