11 October 2006

Pork: It's What's For Lunch During Ramadan: Jerk Pork Sandwich

Jerk Pork Sandwich

1 lean pork tenderloin
Dry jerk seasoning, recipe follows
Jerk sauce, recipe follows
4 French baguettes, split
Spicy mustard (recommended: Cajun flavored)

Preheat the oven to 375 degrees F.

Rub the tenderloin with the dry jerk seasoning. Bake uncovered for 3 hours. Start basting the tenderloin with Jerk Sauce after the first hour. When done, let sit until cooled before slicing. Slice 6 ounces (per sandwich) of the tenderloin and layer it on the split baguette. Baste the pork again with the jerk sauce, then close the baguette and grill until golden brown, pressing throughout the cooking process. You may also use a sandwich press, if available. Serve with spicy mustard.

Dry Jerk Seasoning:
1 teaspoon dry mustard
1 teaspoon dehydrated onion
1/2 teaspoon cinnamon
1 teaspoon cayenne pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
1 teaspoon seasoned salt
1 teaspoon Cajun seasoning
1/2 teaspoon turmeric
1 teaspoon ground black pepper

Combine ingredients together.

Jerk Sauce:
1/2 cup crushed pineapple
1/2 cup brown sugar
3 tablespoons soy sauce
3 tablespoons red wine vinegar
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon chipotle powder
1/4 teaspoon thyme

Combine all ingredients.



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