Name: Jerk Pork Sandwich
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT3H20M0.000S
Yield: 4 servings
Cuisine: caribbean
Ingredients: 1 lean pork tenderloin; Dry jerk seasoning, recipe follows; Jerk sauce, recipe follows; 4 French baguettes, split; Spicy mustard (recommended: Cajun flavored); 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; 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

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.