Jerk Grilled Kurobuta Pork Tacos

Post date: Aug 30, 2011 6:22:33 PM

Makes 6 tacos

3 bunches scallions, chopped

1 small onion, chopped

3 cloves garlic, chopped

2 tablespoons ground allspice

1 tablespoon kosher salt

1 teaspoon fresh thyme, chopped

Scotch bonnet chile pepper, stems removed, to taste

½ cup olive oil

2 tablespoons cider vinegar

2 tablespoons honey

1 pork tenderloin

Mango chipotle salsa to taste

6 or more warm tortillas

Toppings such as lettuce, avocado onion and/or sour cream

In a medium bowl, mix together the scallions, onion, garlic, allspice, salt, thyme, pepper, oil, vinegar and honey. Trim the pork tenderloin of all outer silver skin. Using a sharp knife, butterfly the tenderloin and pound slightly with a mallet until meat is approximately ½-inch thick. Place this in the marinade, ensuring the marinade covers the meat. Marinate for 1-3

hours. On a hot grill, grill the tenderloin until desired temperature, typically medium well. Remove the cooked tenderloin from the grill and julienne into thin strips.

To assemble tacos, place on warm tortillas with lettuce, avocado, salsa, onion, sour cream or whatever toppings you wish. Finish with fresh cilantro and lime.

Recipe & photo courtesy of the Beach Club Restaurant, The Breakers Palm Beach.