Yeah, we've been sick again. For more than a month. I'd go into more detail, but trust me, you don't want to hear about that on a food blog. The little man is feeling better again these days, and wow, is he growing.
He's 8 months old now, and has two teeth. His favorite foods are brownies, ice cream, and brownie ice cream. His favorite TV show is The Mickey Mouse Clubhouse. His favorite hobbies are taking bubble baths, rolling around the living room, and jumping on the bed (with help). And his favorite toys are his plastic maracas and a stuffed Superman he sometimes calls "Dada." (Anyone could make that mistake.) In short, our little man is a hoot. And always, always busy.
We still cook on a regular basis, but it's a bit faster than usual and we tend to stick to some of our favorites. This is one of them. This is a jerk pork recipe from Cooking Light that I've been making for years. It calls for quite a few ingredients, but most of them are pantry staples. And it has good jerk flavor without any of the elements being overwhelming. I've tried some jerk dishes that are too spicy, others that are too sweet, and even one that the hubby said tasted like grass. But this one is nicely balanced. I've used it on both pork tenderloin and pork steaks.
Just know ahead of time that the marinade is green. Because to me, it still seems weird to pull some green meat out of the fridge and toss it on the grill.
Grilled Jerk Pork
2 c. chopped green onions
1/2 c. chopped red onion
2 Tbsp. white vinegar
1 Tbsp. soy sauce
1 Tbsp. vegetable oil
2 tsp. kosher salt
2 tsp. fresh or 3/4 tsp. dried thyme
2 tsp. brown sugar
2 tsp. minced fresh ginger
1 tsp. ground allspice
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
1/8 tsp. ground cinnamon
2 cloves garlic, minced
4 serranos or jalapenos, seeded and chopped
1 1/2 lb. pork tenderloin, chops, or steaks
1. Place marinade ingredients in a blender or food processor and process until smooth. Pour marinade over pork.2. Cover and refrigerate at least 3 hours, but no more than one day.