Ok so todays recipe is going to be Jamaican jerk season rubbed pork tenderloin with pomegranate brandy bbq glaze.
The "easy" way to do this is going be to get your Jamaican jerk seasoning rub pre-made from the store, as well as some cattleman's bbq sauce and just add enough pomegranate juice and brandy to it to taste.
Rub the tenderloin with desired amount of jerk seasoning... (its known to be a bit spicy but varies from brand to brand, in the restaurants we typically use schreiber brand seasonings).. After you've placed what you feel is an appropriate amount of rub let it sit for a a few minutes and soak in some of the seasonings, then slap it on a hot and ready to go grill, depending on the thickness of the tenderloin it can take anywhere from 15 to 30 minutes*(see note at bottom) depending on the temperature of your grill and whether or not you like to play with the meat and rotate it repeatedly.... LET IT SIT you should only move grilled items 4 times, once at a 45 degree angle after a few minutes to get those nice cross hatch marks and then flip it over and repeat cross hatching process. Approximately 5 to 10 minutes before being completely done apply a nice liberal mopping of the pom. bbq sauce, flip it over to let the heat proceed to glaze the sauce on to the meat and repeat once again for the other side. This produces a nice sweet, spicy combination for the tenderloin.
If you cant find the jamaican jerk seasoning here is a list of the spices and herbs typically found in them
Salt
Allspice,
ground clove
thyme,
cinnamon,
nutmeg,
garlic powder,
scotch bonnet peppers (dried and crushed be careful with these, dont touch yer eyes or ANY other sensitive part of yourself without washing your hands, cant tell you how many newbies ive seen come running out of the bathroom in tears cause they handled themselves without washing their hands before hitting the head)
This is just one of thousands of variations, want to add a little coriander? maybe some dried lemon basil? how about some onion powder? Knock yourself out! its all just a guide, its up to you to play with it and find your favorite variation, I've got mine, but ive got a few "hard to find" ingredients i throw in there, so im keeping that one proprietary ;)
For the bbq sauce, again I have my recipe but thats another one of those im keeping proprietary, a guys gotta keep some secrets in this world :D, Personally i feel cattleman's is one of the best on the market, it has a nice balance of sweet and tangy. So that is what i usually reccomend, and then just doctor it up with the pomegranate juice until you can taste the flavor profile in the sauce. But here is a basic recipe from culinary school in case you want to try and be a purist and make your own.
1 quart of tomato puree
1 pint water
2/3 cup worcestershire sauce
1/2 cup apple cider vinegar
1/2 veg oil
1 cup minced onions
5 medium cloves of garlic minced
1/4 cup sugar
tablespoon of dry mustard powder
2 tsp chili powder
salt and pepper to taste.
again, use that as a guide, play with the ingredient amounts until you find the one you like, add or take away things to personalize and make it better.
*(real thick tenderloins can take even longer, you might consider cutting them down for time reasons, if you have the time though, just lower the grill temperature and cook it slow and low, always the best way to go) the best way to make sure meat is done is of course the meat thermometer, for years old schoolers like myself have knocked kids coming out of culinary school with their little bio-therms and stabbing the food to see if its done, weve always used our fingers like the old school mentors that taught us to gauge whether or not the meat is done, however, I dont want anyone trying to sue me for getting trichinosis so use the friggin thermometer until the center of the meat reads 160 degrees fahrenheit as the latest USDA guidelines indicate (overdone in my book but again, you dont want you or children getting a food born illness)
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