NZINGHA’s Jerk Pork Tenderloin w Coconut Jerk Sauce


🍃Jerk Pork Tenderloin w Coconut Jerk Sauce🍃

1 Pork Tenderloin
1 cup of Mild Grace Foods Jerk Sauce (for marinating)
1 cup of Golden Crust Liquid Jerk Sauce
1 cup of Trader Joes Coconut Oil
1 cup of Coconut Water
1 tbsp of Condensed Milk
1 tbsp of Coco Lopez Coconut Cream
7 sprigs of Fresh Thyme
1 Lime (squeezed for its juice)
1 Large Ziplock Bag

1) In a medium to large bowl you will add Lime Juice. On a cutting board you will place your Tenderloin then carve away any of the tough silver skin left. With your tongs you will add the Tenderloin to the bowl of Lime Juice then add a cup of fresh water, let that tenderloin sit for an hour, then rise your meat.

2) Now that your meat is cleaned you will take the meat and transfer it to a large ziplock bag then, add your cup of Grace Jerk Marinade. Seal the ziplock and work the marinade into the meat covering all sides. Now set the meat into your freezer for 1-2 weeks or if you’re pressed for time leave it in the fridge for 5 hours. I like mine seasoned all the way to the center of the meat.

3) Now after the allotted marinating time you take your meat out of the freezer to thaw or fridge to prepare to cook. In a cast iron skillet you will add your Fresh Thyme and 1 cup of Coconut Oil on a medium flame.

4) Now open your ziplock and remove your Tenderloin with your tongs and place it into the skillet (it should be sizzling) to sear and get a nice browning on all sides of the meat. This process should take 5-10 minutes. You will see some of the Jerk browning and giving off a little smoke (this is good, just be sure your kitchen is well ventilated). Go ahead and preheat your oven now at 350 degrees.

5) Your meat should be browned on all sides and looking lovely. Now take a cup of Coconut Water and add it to your pan deglazing the cooked seasoned bits (the pan will sizzle at first). Now place your meat and skillet into the oven to cook for 30 minutes.

6) After 10 minutes in the oven turn your meat and glaze it with a spoon and put it back in for another 20. Now after 30 minutes you will see the meat is very brown and the juices have reduced in the pan to a slight thickness.

7) now take your meat out if the pan and set it on your chopping board to “rest” so all the internal juices from the meat don’t escape and cause dryness. Now in a separate bowl you will pour your pan cooked juice. Then you get two smaller cups and divide the juice between the two. One will be the untouched jus and the other we will turn into your Coconut Jerk Sauce.

*****Coconut Jerk Sauce*****
1 cup of Deglazed Skillet Jus
1 tbsp of Condensed Milk
1 tbsp of Coco Lopez Coconut Cream

In a bowl or cup mix your ingredients well. Your once extremely dark brown jus should be slightly lighter and sweeter but still have a lot of heat. Now use your sauce to dress your Tenderloin.

Peace Be Your Journey…



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