In some families, part of mother’s Day means dad is making the supper. And for lots of dad’s BBQ is the way to go. So today Im sharing a super tasty meat that mom will love!
It seriously is one of my new favorite meats. Love it cooked this way. So, So, So tasty. We’ve had it a few times since I found the recipe in the book “The Grilling Book” from Bon Appetit.
It is my favorite book about barbecuing. It has so much information in it. I bought it over a year ago because I didnt feel like I knew a lot about using the barbecue and this book covers it all. This recipe though is one of my favorites that I have found yet in it!
BBQ Jamaican Pork Tenderloin
- 9 Tbsp olive oil
- 9 Tbsp fresh lime juice
- 6 1-inch long pieces of peeled ginger
- 1 1/2 Tbsp salt
- 1 Tbsp ground all spice
- 1 Tbsp ground coriander
- 1 Tbsp freshly ground black pepper
- 3 1 to 1 1/4 lb pork tenderloins
- Mango Chutney
- Blend 9 tbsp oil and the next 6 ingredients in a food processor until a coarse paste forms.
- Place the tenderloins on a work surface. Cut each lengthwise almost in half, leaving about 3/4 inch intact. Press each tenderloin open like a book.
- Spread the seasoning paste all over each.
- Arrange on a rimmed baking sheet.
- Let tenderloins stand at room temperature for at least 1 hour, or cover and refrigerate for up to 1 day.
- Heat a gas grill to high. Brush the grate with oil.
- Grill pork until an instant read thermometer inserted into the middle registers 145 degrees, about 6 minutes per side. Transfer to plate
- Let pork rest for 15 minutes. Cut crosswise into 1/2 inch thick slices and serve with chutney.
This recipe comes from the Grilling Book from Bon Appetit.
I don't have a food processor so I just mashed it all together and made it into a paste.
We had it with a homemade mango chutney and white rice and corn. You can buy mango chutney too but the sweetness of it really matched well with this tasty pork!
So make mom happy and make her a tasty meal this Sunday!