Goomba wrote about her Jerk Pork gone wrong:
> I dunno? Tenderloins were rubbed with a paste made from 2 fresh jalapenos,
> bay leaves, allspice, 3 cloves garlic.. some other stuff I've already
> forgotten and allowed to sit for 6 hours in the fridge. The recipe came
> from Good Housekeeping, so it probably was a tad anemic to start with? I
> thought it should have had more kick or zing? Perhaps some cloves or
> nutmeg? Some lime juice or something? It was ok, as tenderloins are so
> nice anyway, but I was expecting something more...picant! I'll find
> another recipe and try again.
1. Was the pork brined? Tenderloins are so lean that they'll naturally dry
out, and brining helps them keep moist. Brining also contributes to flavor.
2. Most of the Jerk Pork recipes I see are for pork chops, which have a much
larger surface-area-to-size ratio than a tenderloin. Since the jerk
seasoning is mainly on the outside of the meat, you'll naturally have less
seasoning per serving if you make it using a tenderloin.
3. A typical marinade for the jerk seasoning will contain:
cilantro
scallions
garlic cloves
chopped ginger
dried orange peel
cinnamon
ground fennel seed
ground allspice
habaņero chiles
brown sugar
lime juice
The habaņeros are ESSENTIAL to the taste of jerk seasoning; it's one of the
defining flavors. Jalapeņos don't have the same flowery taste at all.
Bob
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