Best 6 Jamaican Jerk Pork Filet Mignon Recipes

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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.

Let's cook with our recipes!

JAMAICAN JERK PORK



Jamaican Jerk Pork image

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

1 4- to 5-lb. bone-in pork butt or shoulder
1/2 cup Jamaican dark rum, such as Appleton
3 Tbs. soy sauce
1 oz. kosher salt (3 Tbs. if using Diamond Crystal; 2 Tbs. if using Morton)
3 Tbs. packed dark brown sugar
1-1/2 Tbs. robust unsulfured molasses
1 Tbs. Worcestershire sauce
1 Tbs. minced fresh ginger
1 tsp. ground allspice
1/2 tsp. ground cinnamon
4 medium cloves garlic, crushed
4 whole Scotch bonnet or habanero chiles, stemmed, seeds left intact
1 large yellow onion, quartered
1/2 cup orange juice (from about 2 oranges)
1/2 cup white vinegar
1/4 cup olive oil
1/4 cup soy sauce
3 Tbs. whole dried allspice berries or 2 Tbs. ground allspice
2 Tbs. fresh thyme leaves
5/8 oz. kosher salt (2 Tbs. if using Diamond Crystal; 4 tsp. if using Morton)
1-1/2 Tbs. fresh lime juice
1 Tbs. packed dark brown sugar
1 Tbs. minced fresh ginger
1 tsp. freshly ground black pepper
1 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1 Tbs. Jamaican dark rum, such as Appleton
2 tsp. robust unsulfured molasses
2 cups pimento or applewood chips

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



Jamaican Jerk Pork Filet Mignon image

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

3 lbs boneless pork loin
8 slices bacon
1 teaspoon extra virgin olive oil
2 tablespoons onion powder
1 tablespoon sugar
1 tablespoon kosher salt
1 tablespoon ground thyme
1 1/2 teaspoons ground allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon ground red pepper
8 tablespoons fruit chutney

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



Jamaican Jerk Pork Loin image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 3

2 tablespoons Jamaican jerk seasoning in a jar (pick a brand with low carbs and sugars)
1/4 cup canola oil
4 pounds boneless 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



Jamaican Jerk Pork Loin image

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

1/2 cup chopped scallion
1/2 cup chopped onion
1 garlic clove, chopped
4 serrano chilies or 4 jalapeno chiles, chopped with seeds
1 teaspoon fresh thyme
1 tablespoon fresh lime juice
1 tablespoon cider vinegar
2 teaspoons ground allspice
1 teaspoon coarse salt (kosher or sea salt)
3 tablespoons molasses
1 teaspoon fresh ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 lb boneless pork loin, with fat layer intact or 1 1/2-2 lbs pork loin, bone-in

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



Jamaican Jerk Pork Chops image

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

3 tablespoons butter, divided
1/4 cup peach preserves
4 boneless thin-cut pork loin chops (2 to 3 ounces each)
3 teaspoons Caribbean jerk seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 medium sweet orange pepper
1/2 medium sweet yellow pepper
1/2 medium sweet red pepper
Hot cooked rice, optional

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



Jamaican Jerked Pork And Chicken image

Provided by Michele Evans

Categories     dinner, main course

Time 1h25m

Yield Six to eight servings

Number Of Ingredients 15

1 6 1/2-pound pork shoulder, or 6 1-inch-thick loin pork chops
3 chicken breasts, split, with skin on
6 chicken legs
2 ounces whole allspice berries
1/4 teaspoon fresh grated nutmeg
1/2 teaspoon ground cinnamon
8 scallions (white part and 1 inch of green each), chopped
1 large garlic clove, chopped
1 teaspoon fresh serrano or other hot pepper, seeded and chopped
3 tablespoons red-wine vinegar
1/4 cup peanut or vegetable oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 bay leaves, crumbled
Pickapeppa sauce (see note)

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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