Grilled Pork Tenderloin With Jerk Seasoning Gluten Free Recipes

Steps:

• Start with a well trimmed tenderloin making sure to remove any of the "silver" skin from the surface. The silver skin is a shiny membrane you typically find on tenderloins. Once you've trimmed the ternderloin you're ready to prepare your jerk rub.
• In a small bowl, stir together the thyme, dried onion, allspice, cracked black pepper, cinnamon, cayenne pepper, and salt. Coat tenderloin lightly with oil and rub seasoning onto meat. Set aside to marinate (wrap tightly in plastic wrap and refrigerate for 6-8 hours).
• Prepare grill for direct heat grilling over high heat. Once grill is hot place marinated pork onto the hottest part of the grill and cook the tenderloin for about 3 minutes on each of its four sides. Cook just until the pork feels firm and springs back when pressed or an instant-read thermometer reads 145*F when inserted into the thickest part of the tenderloin. Be careful not to overcook it.
• Remove from grill and allow to rest for 5 minutes before cutting. Slice in about 3/4" slices and serve.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Mix bread crumbs, olive oil, oregano, basil, rosemary, and garlic powder in a resealable plastic bag. Add pork tenderloin, seal bag, and shake until pork is coated. Place coated pork on the prepared baking sheet.
• Bake in the preheated oven until pork is cooked through, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let pork rest for 10 minutes before cutting into 1/2-inch thick slices.

Steps:

• Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.
• Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides.
• Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.
• Place the pork tenderloin in a shallow casserole dish. Spread mixture on all sides of the meat (wear gloves or use a spatula). Cover and refrigerate for 8 hours.
• Preheat grill for medium-high heat.
• Lightly oil grate. Add soaked wood chips to coals, if using. Grill slabs of tenderloin, turning as needed, about 6 to 7 minutes on each side, or until the internal temperature has reached 145 degrees F (63 degrees C).
• Remove meat from grill; allow to rest for 5 minutes. Slice thinly and serve.

Steps:

• Preheat grill to medium-high heat.
• In a medium bowl, combine mangoes, onion, brown sugar, parsley, ground red pepper, and salt; mix well and set aside.
• Evenly season pork with jerk seasoning. Place on grill and cook 15 minutes, or until internal temperature reaches 160 degrees F., turning halfway through cooking.
• Slice pork, top with mango salsa, and serve immediately.