Jerk pork


2 lb pork tenderloin
sauce 8888
6 scotch bonnet (habanero) chilies
3 tbsp dijon mustard
juice of 1 orange
juice of 1 lime
2 scallions (white part only)

1 clove garlic
2 bay leaves
2 allspice berries
1 tsp salt

How to prepare

Cut the pork into strips 4″ long and 3/4″ wide. Prepare the hot sauce: seed the chilies (leave seeds in for more hotness). Puree the ingredients for the sauce in a blender. Toss the pork strips with this mixture and marinate for 30 minutes. Preheat the grill. Thread the pork onto thin water-soaked bamboo skewers and cook it over medium hear for 2 to 3 minutes per side, or to taste, turning once, brushing with additional spice mixture if desired. 6 appetizer servings

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