Jerk Pork with Papaya
Jerk Pork with Papaya
1 1/3 pounds pork tenderloin, or pork loin
1 banana, coarsely chopped
3/4 cup chutney, Major Grey's mango , or other
1/4 cup lime juice
3 tablespoons coconut, sweetened flaked
1 pound angel hair pasta, dry
3/4 cup chicken broth
1/4 cup seasoned rice vinegar
1/4 cup cilantro, firmly packed
3 tablespoons water
3 tablespoons fresh ginger root, minced
2 tablespoons black peppercorns, whole
1 tablespoon ground allspice
1 tablespoon brown sugar, packed
2 cloves garlic
1/2 teaspoon crushed red pepper, flakes
1/4 teaspoon coriander, ground
1/4 teaspoon ground nutmeg
Prepare Jerk seasoning paste by combining all ingredients in a
blender or food processor until a smooth paste. Place pork and jerk
paste in a zip lock bag and refrigerate 20 minutes or up to 1 day.
In a bowl combine banana, chutney, 1 tablespoon lime juice and
coconut. Set aside. Prepare barbecue for indirect cooking. Place
drip pan between coals. Place pork in center of grill above drip
pan. Cover barbecue, open vents and cook until meat thermometer
inserted in thickest part of pork registers 155 degrees (about 20
minutes for tenderloins). transfer to platter and keep warm. Cook
pasta until just done. Drain well and return to pan. Add broth and
store over medium heat until pasta has absorbed most of broth. Mix
in vinegar, minced cilantro, remaining 3 tablespoons lime juice
mixed with sugar. Cut pork across grain into 1/2" thick slices.
Serve over pasta and garnish with papaya and cilantro sprigs. Offer
banana-chutney relish to add to taste.
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