Everyone loves pineapple and Steven Phippen's grilled pineapple will even change non-pineapple lovers into believers! Pair it with some jerk tenderloin and make it one of your best meals ever!
Quick Dry Jerk Seasoning
Jamaican jerk seasoning's major flavour!
- 1 tablespoon brown sugar
- 1 1/2 teaspoon coarse salt (Kosher or Sea)
- 1 1/2 teaspoon dried coriander
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- 1/4 to 1/2 teaspoon habanero powder or cayenne pepper
- 1/4 teaspoon ground cinnamon
Place the brown sugar, salt, coriander, black pepper, garlic and onion powders, thyme, allspice, habanero powder, and cinnamon in a small bowl and stir to mix. Any leftover jerk seasoning can be kept in a jar, covered, for several months in a cool, dry place.
Makes about 3 tablespoons
Jerk Pork Tenderloin
RUB:
- 1 tbsp. brown sugar
- 1 1/2 tsp. coarse sea salt
- 1 1/2 tsp. dried coriander
- 3/4 tsp. ground pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. dried thyme
- 1/2 tsp. ground allspice
- 1/2 tsp. habanero powder or cayenne powder
- 1/4 tsp. ground cinnamon
- Pork tenderloin
Place all ingredients except the tenderloin in a small bowl and stir them all together. Take pork tenderloin and place it on a cutting board.
Massage the 'rub all over the tenderloin then wrap it or cover it and put in the refrigerator for (best) 24 hours. Over medium/ high to high, sear tenderloin all over then turn heat down to medium, medium/low and cook for about 10-12 minutes. Cover and let it 'rest' for 5 minutes.
Enjoy!
