Monday, August 6, 2012

Carribean Jerk Grilled Pork Tenderloin

Carribean Jerk Grilled Pork Tenderloin

Serves 6

Fresh pork medallions on the grill marinated in Jamaican Jerk Sauce. Sweet, spicy and fresh describes Jerk style grilling.

Ingredients:

6 to 8 pork tenderloin medallions thinly sliced.
Bottle of Ken's Carribbean Jerk Sauce
Pineapple rings

Directions:

Soak the pork medallions in the jerk sauce for at least 2 hours before grilling.  Preheat the grill and cook for 3 or 4 minutes per side til done, but moist. Check using meat thermometer or until juices run clear.   Remember caramelized marinade can make it harder to tell the doneness of meat.  
To grill pineapple brush each slice with a light coat of marinade and grill 1 or 2 minutes per side til hot and char marked.
Serve hot.


No comments:

Post a Comment