Jerk Pork Sandwich

Total Time:
3 hr 20 min
Prep:
10 min
Inactive:
10 min
Cook:
3 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 lean pork tenderloin
  • Dry jerk seasoning, recipe follows
  • Jerk sauce, recipe follows
  • 4 French baguettes, split
  • Spicy mustard (recommended: Cajun flavored)
Directions

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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    For individual tenderloin's(~1.3 lbs), the cook time is ridiculous. After 1 hour, they had an internal temp of 180 F, which is way overdone. The seasoning and the sauce are fantastic, a would be great on a pork shoulder.
    Recipe says to cook for 3 hours, but doesn't not mention how many lbs of meat to use. heh. So at any rate, mine ended up being done at 2 hours and probably could have been taken out sooner. Also I recommend doubling the sauce recipe as they don't give you much to baste with.
    My husband loved this recipe. I didn't use pork. I used chicken and cooked it for only 1 hour at 300 degrees and poured sauce on the chicken every 20 minutes. A bit overheated but good. Next time I will tone down the powered peppers so that my nose won't be so runny.
    This is a wonderful recipe. My family and I recommend cooking this dish. The pinapple in the jerk sauce gave it a unique and wonderful flavor. All of the spices in the rub and sauce combined to make a unique and wonderful taste. Instead of chipoltle pepper, we used chipoltle adobe sauce; 1 tsp (2tsp since we doubled the recipe) as the recipe called for. We cooked 3 lbs of pork tenderloin and doubled the sauce recipe. The roast we bought was thick and tied together. When I cut the string, it was in two halves. The tenderloin was done in 2 hours and 20 inutes. The rub was perfect in quantity.
     

     
    An easy recipe and something different to share with yourself and/or family.
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    This recipe is featured in:

    On the Road Grilling