Jerk Pork Sandwich

Total Time:
3 hr 20 min
10 min
10 min
3 hr

4 servings

  • 1 lean pork tenderloin
  • Dry jerk seasoning, recipe follows
  • Jerk sauce, recipe follows
  • 4 French baguettes, split
  • Spicy mustard (recommended: Cajun flavored)
  • Preheat the oven to 375 degrees F.

  • Rub the tenderloin with the dry jerk seasoning. Bake uncovered for 3 hours. Start basting the tenderloin with Jerk Sauce after the first hour. When done, let sit until cooled before slicing. Slice 6 ounces (per sandwich) of the tenderloin and layer it on the split baguette. Baste the pork again with the jerk sauce, then close the baguette and grill until golden brown, pressing throughout the cooking process. You may also use a sandwich press, if available. Serve with spicy mustard.

Dry Jerk Seasoning:
  • 1 teaspoon dry mustard

  • 1 teaspoon dehydrated onion

  • 1/2 teaspoon cinnamon

  • 1 teaspoon cayenne pepper

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon dried thyme

  • 1 teaspoon seasoned salt

  • 1 teaspoon Cajun seasoning

  • 1/2 teaspoon turmeric

  • 1 teaspoon ground black pepper

  • Combine ingredients together.

Jerk Sauce:
  • 1/2 cup crushed pineapple

  • 1/2 cup brown sugar

  • 3 tablespoons soy sauce

  • 3 tablespoons red wine vinegar

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon salt

  • 1/2 teaspoon chipotle powder

  • 1/4 teaspoon thyme

  • Combine all ingredients.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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