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Jerk-Pork Tenderloin
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    Jerk-Pork Tenderloin

  • 1 Pork Tenderloin
  • 1 T Jerk Seasoning
  • 2 T Dijon Mustard
  • 2 Oz. Soy Sauce
  • 1 t Honey
  • 1 T Olive Oil
  • 1 t Butter
  • Salt & Pepper to taste
  • assorted blanched veggies
  • Cooking Method:
    Rub tenderloin with jerk seasoning, soy sauce, and honey. Let sit refrigerated for at least 3 hours. Preheat oven to 350 degrees. Heat a skillet on medium high. Add olive oil, just until oil starts to smoke. Place the tenderloin in the skillet and sear to a golden brown on all sides. Finish cooking in pre-heated oven until medium to well done. Remove tenderloin and let rest 5 minutes before slicing. Meanwhile add butter to another skillet and add the blanched vegetables, salt & pepper. Sauté until warmed through. Slice the tenderloin in 1/4" slices. Place the vegetables on the plate and fan the tenderloin slices out across the veggies. Serves 2-4 depending on the weight of tenderloin.

    From: Oualie Beach Hotel, Chef Patrick Fobert
    Posted By:
    Post Date:

    *BACK TO PORK*







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