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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 chutney
1/4 cup lime juice
3 tablespoons unsweetened coconut flakes
1 pound pasta; angel hair pasta (dr
3/4 cup chicken broth
1/4 cup seasoned rice vinegar or
1/4 cup unseasoned plus 1 tablespoon sugar
1/4 cup cilantro; minced
2 teaspoons sugar
2 whole papayas; peeled, seeded
and cut in 1/2 inch slices
1/4 cup cilantro; firmly packed
3 tablespoons water
3 tablespoons fresh ginger, minced
2 tablespoons whole black peppercorns
1 tablespoon allspice, ground
1 tablespoon brown sugar, (packed)
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon coriander, ground
1/4 teaspoon nutmeg, ground
1 whole habanero pepper, fresh, seeded; minced (optional

Prepare Jerk Seasoning Paste by combining all ingredients in a blender or food processor until a smooth paste. Rub pork with jerk paste and place in a Ziploc baggie and refrigerate 20 minutes or up to 1 day. In a bowl combine banana, chutney, 1 tablespoon lime juice and coconut. Set aside. Prepare the grill for indirect cooking. Place drip pan between coals. Place pork in center of grill above drip pan. Cover grill, open vents and cook until meat thermometer inserted in thickest part of pork registers 155F (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 stir over medium heat until pasta has absorbed most of broth. Mix in vinegar, minced cilantro, remaining 3 tablespoon 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. Note: If using the habanero pepper, do not use your bare hands to mince or apply paste to pork. Use gloves. 6 servings - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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