Jerk Pork Tenderloin with Rice Salad

The Marinade

  • ½ cup Jerk Pineapple Habanero BBQ Bath Brine Concentrate (Sweetwater Spice Company)
  • ½ cup water

Combine the BBQ bath and water in a 1 gallon Zip-Lock bag.  Add a tenderloin (silverskin removed) to the bag, expel as much air as possible, seal the bag and let marinate in the refrigerator for four hours.  The label instructions say 45 minutes but I found I had to go longer to get the flavor I was going after.

I saw this product at the store the other day and was flat out intrigued.  The packaging almost seemed too pretty for a habanero based marinade coming out of Texas.  Don’t worry about the habanero part..there is some heat here but my kids didn’t mind.

The Rice Salad

  • ½ of a large red onion, diced
  • 1 yellow bell pepper, seeded and diced
  • 1 cucumber, peeled, seeded and diced.
  • 3 Tbls olive oil
  • 4 Tbls red wine vinegar
  • 1 quart cooked white rice (leftover from Chinese takeout works great!)
  • Salt to taste (~1 tsp)

Add the onion to the red wine vinegar and microwave for 45 seconds.  Allow the onions to steep in the vinegar for about 15 minutes.  This pickles the onions and takes away the “rawness”.  I can’t stand the texture of raw onions but love them when they are slightly pickled.  Mix everything together and serve at room temperature or chilled.

I took the tenderloin out of the marinade and let it rest on the counter for 20 minutes while I picked up my girl from basketball practice.  I decided to mix things up a little bit and grill this tenderloin indoors with a grill pan.  Anytime you are grilling you need to let the meat warm up a little.  This helps it cook evenly and aids in getting killer grill marks.  If you are interested in grill pans then I can recommend this one or this one.  Both are excellent.

I sprayed the grill pan with a little Pam and heated it over medium-low heat for about five minutes.  There is no need to ever use high heat with a grill pan; all you will do is burn the outside of the meat and leave the inside undercooked.

I grilled the tenderloin for thirty three minutes, turning it to a different side every sixth minute.  I pulled it when it hit an internal temperature of 148F.  During the last 10 minutes I basted the tenderloin with some melted butter to give it a beautiful sheen.  Do not go exclusively by my grilling time. Go by the internal temperature of the tenderloin. If you don’t have a good digital thermometer then buy one now. This one is good, this one is better.

 

It is ridiculous how pretty this guy turned out!  Luckily it also tasted as good as it looked.  The flavor from the marinade was delightfully complex (I can’t believe I just used that phrase) with just a little heat.

Grilled Jerk Pork Tenderloin

Again, the instructions indicate that you only need to let this marinate for about 45 minutes but I found that I needed to go quite a bit longer.  Four hours seems about right.  I found this product at Whole Foods.  If you don’t have a Whole Foods in your area you can get the marinade online here.