Chef Cindy Hutson creates a jerked tenderloin that has a slightly sweet glaze. Some larger supermarkets and speciality stores carry different tropical juices and nectars, like guava. Serve with fresh sliced mangos and other tropical fruits.
- 64 ounces pork tenderloin (each)
- 3/4 cup teriyaki sauce
- 1/2 cup sesame oil
- 3 tablespoons jamaican jerk seasoning
- 2 cloves garlic (minced)
- 4 tablespoons butter (salted)
- 2 onions (large, sliced or chopped)
- 1/4 cup brown sugar (packed)
- 1 1/2 cups guava juice
- 1/2 cup dark rum
- Place pork tenderloins in plastic resealable bag; set aside. Measure teriyaki sauce, sesame oil, Jamaican Jerk seasoning and garlic in 2-cup glass measure; whisk together. Pour over tenderloins in bag; seal. Allow to marinate in refrigerator for at least 2 hours, or overnight for a more intense flavor.
- When ready to cook, preheat grill to medium-hot (about 400 degrees). Remove pork from marinade and place pork on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 145 degrees Fahrenheit, followed by a 5-minute rest time. To serve, slice pork into 1/2-inch slices (medallions) and serve with Guava-Rum Glaze.
- For sauce, melt butter in large saucepan over medium-high heat. Add onion and brown sugar; cook and stir until onion begins to turn golden brown (about 15 minutes). Stir often. Add guava juice and rum; simmer 15-20 minutes to blend flavors. Stir in steak sauce. Pour mixture in blender container.* Remove center part of lid to leave a hole in the top; place outer lid on blender container. Place a clean cloth over hole in the center. Pulse 2-3 times. Puree for 2-3 minutes until smooth. Serve with grilled pork.