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Old 01-30-2008, 07:23 AM   #1
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Carribean Pork Tenderloin

I modified this recipe from a poster on another forum, naturally. The Pork tenderloins were marinated for 24 hours then smoked in a Traeger with oak & pecan pellets. The pork was cooked to 150 degrees internal temp; it's not as pink as it appears due to flash bounce back.

Fiery Caribbean Pork with Port Wine Reduction Sauce

They tend to be a bit spicy with the addition of Habaneros so give fair warning when serving or use something a little milder.














What you’ll need:

2 pork tnderloins

Put those into a marinade consisting of the following ingredients:

½ White onion coarsely chopped.
2 Cloves garlic (or more)
2 Dried Habanero Chilies
2 Tablespoons Dark Rum
2 Tablespoons Brown Sugar
2 Tablespoons Soy Sauce
2 Tablespoons Orange Juice
1 Tablespoon Canola Oil
1 Teaspoon Orange zest
1 Teaspoon Lemon Zest
1” Piece Fresh Ginger
½ Teaspoon dried Thyme
¼ Teaspoon EACH Cinnamon, Allspice, Nutmeg, Curry Powder
Salt and Pepper to taste

Throw all of this (except the meat) in a food processor and puree, scraping the sides occasionally. I marinade them overnight in big zip-lock bags but do it how ever you want as long as the meat is floating around in the liquid. Move it around occasionally to make sure the meat gets coated on all sides.

Make a Port Wine Reduction Sauce by heating a couple cups of Port wine in a sauce pan over very low heat. It should be hot enough that you see a light steam rising from the pan but never allow it to come to a full simmer. Stir occasionally if it makes you feel better. It’ll take 2-3 hours to reduce it down to a syrupy ½ cup.

Take the ribs out of the marinade and put them on a pre-heated and oiled grill. Use the left over marinade to baste them as they cook over medium heat. Serve by placing on a plate and drizzling the reduction sauce over the meat.


Black Bean Salad

This is an excellent side dish to go with the Caribbean Pork or take it as your contribution to the next pot-luck dinner, it’s good.

What you’ll need:

2 14oz cans of black beans, drained well
1 Cup Frozen or fresh white corn
1 10 oz can of Mandarin Oranges, drained
1/2 White onion, minced
1 Serrano Chile, minced (or more)
1/2 Red Bell Pepper, chopped fine
1 medium tomato, chopped
3 cloves of garlic, chopped

Dressing:

1/3 Cup Orange Juice
1/4 Cup Light Olive Oil
1/4 Cup Rice Wine Vinegar
¼ cup fresh lemon juice
1/4 Cup Chopped Cilantro
1/2 Teaspoon Dijon Mustard

OK, here’s the tricky part; Combine all ingredients in a large bowl. Combine dressing ingredients

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Old 01-30-2008, 08:53 AM   #2
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wow, looks great john.

we've been enjoying a lot of pork tenderloins lately, so i'm always looking for new ways to make them. also, i never seem to have enough uses for all of the hot peppers that i grow.

thanks for the recips.

oh, you might want to post the bean salad recipe seperately. it looks tasty as well.
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Old 01-30-2008, 10:03 AM   #3
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It ALL looks and sounds good...time to copy and paste
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Old 01-30-2008, 05:31 PM   #4
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Looks great... I suppose if you wanted it milder, just substitute a milder pepper...

Pork tenderloin on the grill... yumm!!
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Old 01-30-2008, 07:13 PM   #5
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John, that pork looks absolutely wonderful!

I cook mine to 140 and let it rest, and it IS nice and pink on the inside! I wanted to jump into your photo and eat those beautiful slices with my fingers, even without the sauce!

Nice job!

Lee
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Old 01-30-2008, 11:50 PM   #6
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Looks great!
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Old 01-31-2008, 12:40 AM   #7
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Wow, that looks wonderful. And I will definitely be making that salad as well. Your pictures are great - thanks for the good recipes.
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Old 01-31-2008, 12:51 AM   #8
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Really great pic's I have a bottle of port and have been thinking of how to use it and you have nailed right on the head. Thanks for a great idea. Dave
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Old 01-31-2008, 06:26 AM   #9
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Thank you. The salad is very interesting, a lot of different flavors in there.
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