Jerk Pork with Papaya


Jerk Pork with Papaya


  • 1 1/3 pound 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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