Food Network
Home> Recipes>
Jamaican Jerk Pork Tenderloins with Gingered BBQ Drizzle Recipe

Jamaican Jerk Pork Tenderloins with Gingered BBQ Drizzle

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 18

Showing 1-10 of 18

Sort by:

Newest

  • on August 06, 2012

    Flag

    Pretty time consuming, but I received rave reviews from all my guests. I served it with a big bowl of Jamaican rice. The bbq sauce was very good ~ I'm using the leftovers tonight on grilled chicken.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 07, 2011

    Flag

    The marinade takes a bit of time so I just skip it. Just make the quick Gingered BBQ Drizzle and serve it with roast pork tenderloin, chicken, spread on sandwiches, anything.... It is that good. My family is divided on how spicy a dish should be, but this 'drizzle' keeps everyone happy. I make multiple batches at a time and keep it in the frig. I put it in jelly size jars and give it to my family and friends. They all love it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 03, 2011

    Flag

    we have made this pork on several occasions and it never disappoints. the marinade can take a while to get together, but so worth it. definitely marinate 2 nights if you can.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 04, 2011

    Flag

    This was absolutely delicious! I live in an apt and can't bbq but I browned the meat in a pan then put it into a 425 degree oven until just pink.
    If you do all of the marinade and bbq sauce work a day or 2 before the recipe doesn't seem as such monumental task.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 05, 2010

    Flag

    I did this on pork and it was fantastic! I added a little bit more heat by throwing in a couple more cayenne peppers, but to each their own. The ginger bbq drizzle brings it all together. This was also a great marinade for jerk chicken!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 06, 2010

    Flag

    This is a great recipe! There are a lot of ingredients but throwing everything into the food processor was a great idea and made making the marinade easy. I used habaneros instead of scotch bonnet chilies, same heat level so it was a good substitute. Pork marinaded over night and we grilled the next day. Pork was perfectly tender! Using leftovers for tacos tonight.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 19, 2010

    Flag

    I'm not going to lie. This is a little work. I took someones advice and made the marinade ahead of time. Then it was ready when I needed it. The Gingered BBQ Drizzle was to die for. I will make this again and again to put over pork, chicken, maybe even fish. You won't be disappointed in this recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 05, 2010

    Flag

    A very vesrsital recipe. I did this on a very cheep pork shoulder and cooked it slow in the oven with a reduction of the pork drippings and marrinad drizzled on searving. It was great as pulled pork with some south seas flair.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 30, 2009

    Flag

    Do most of the work early(day prior. Marinade and BBQ drizzle will keep and the pork will need to marinade overnight. For those having trouble with the "Scotch Bonnet", remember this is a habanero pepper. I found that there is too much acid in the BBQ drizzle, so I recommend cutting the lime juice by one tablespoon and reducing the Worcester Sauce a little.
    I cooked the Pork on the BBQ and cooked it on medium heat with the outer burners on Hi. I removed the Pork from the direct heat at 150 degrees and put it on the warming shelf and cooked some asparagus on the grill. After the asparagus cooked, I removed all food from the grill and let the meat rest for approx 10- 15 minutes.
    To paraphrase someone else, YUM OH!
    Bamb !, this is a winner!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 06, 2009

    Flag

    What a great recipe this is. The recipe is not only good with pork, but
    great with chicken and I think it's best with chicken. I marinate the chicken 24 hrs. before grilling and we have a wonderful Jamaican Jerk Chicken dinner.
    Thank you Emeril for your great recipes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.