Football season means tailgating, and today's recipe is for grilled Jamaican jerked pork tenderloin sliders, served with some optional mustard and diced ripe mango.
2 12-14 ounce pork tenderloins
2 small, sliced jalapeno peppers
1-inch long peeled piece of ginger
1 large peeled garlic clove
1/2 small onion
1/4 cup fresh thyme leaves
2 tbsp ground allspice
1/4 cup soy sauce
1/4 cup white vinegar
diced ripe mango (optional)
When planning a tailgate, it is wise to get as much done ahead of time as possible.
This recipe calls for the pork to marinate for about six to eight hours, or even overnight, in double-layered and tightly-sealed Ziploc bags.
To make the rub, add two small sliced jalapeno peppers to a blender, along with a 1-inch long peeled piece of ginger, one large peeled garlic clove, 1/2 small onion, 1/4 a cup of fresh thyme leaves, two tablespoons of ground allspice, 1/4 cup of soy sauce and 1/4 cup of white vinegar.
If preferred, it is also possible to buy a dry jerk rub.
Puree the mixture until it is nice and smooth.
Place two 12-14 ounce pork tenderloins into Ziploc bags. Add the wet rub to the pork, and keep the bags cold until ready to grill.
For those grilling the pork over charcoal at the game, slowly rotate the meat and cook it along until it is between 145 and 150 degrees at the center.
Once cooked, let the pork rest for five minutes, before slicing it and serving it on slider rolls.
If desired, add an optional serving of mustard and diced ripe mango on the sliders.