Ingredients
Marinade:
1 1/2 Cups Orange Juice
1 Medium Lime, juiced
1/2 Cup Malt Vinegar
1 Medium Serrano Peppers, minced
1 Medium Pablano Peppers, minced
1 Small Habanero Chile, minced
1/4 Medium Onion, minced
1/4 Cup Butt Kickin’ Blacken, Jamaican Jerk
Pork:
2 Whole Pork Tenderloins, about 2 1/2 pounds each
1/4 Cup Vegetable Oil
1 Tablespoon Mustard
Sauce:
1/2 Marinade
Orange Juice, as Needed
1/2 Cup Sour Cream
1 Medium Serrano Pepper, minced, for garnish
Butt Kickin’ Blacken, Jamaican Jerk, for garnish
Preparation
- Marinade:
Chop up all the ingredients but the pork. Place all in a bowl, and whisk until smooth. Set aside
Butterfly the meat by gently slicing down the center of the meat. You’ll end up with 2 thick pieces of meat connected by about 1/4" in the cut.
Do the same with each of the side pieces of meat. Now you’ve got a thin piece of meat that will cook pretty fast.
Place the meat in a plastic bag, pour the marinade in, and set it in the refrigerator. This can should marinade at least 4 hours, but no more than 24, because the citric acid, and the vinegar will break done the meat and you’ll loose texture.
The Next Day
Start the grill at a high temperature. While this is starting, take the meat out, let it drain, and set on a lipped platter to warm up a bit.
Place 1/2 of the marinade into a jar, saving the rest for the sauce. Add 1/4 cup oil, and 1 tbs. of mustard. Put the lid on, and shake it well to blend it all up. The mustard helps the marinade stay together.
When the grill is hot, place the meat on the grill, being sure to flatten it out. Flip after the first side is cooked. Flip it, and baste with the basting sauce you’ve made. Cook another 5 minutes or so, flip and baste again. When cooked, take it off the grill, place on a rimmed plate, cover with aluminum foil, and let it rest 5 - 10 minutes prior to slicing it.
Sauce:
Place the reserved marinade in a Teflon fry pan and reduce by 2/3. It should be quite thick. If you taste it at this point, you’ll notice that it’s quite hot, spicy hot, don’t worry because the sour cream will add richness, and cut a lot of the heat.
- To Serve:
Slice the meat in strips, and serve on a bed of rice. I always use chicken broth instead of water in my rice, but this time I used 1/2 chicken broth and 1/2 orange juice, to compliment the flavors in the meat.
