Jamaican Jerk Pork Barbecue
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This recipe should be your go-to food for your cookouts in the backyard or even in the beach since cooking it is so hassle-free!
- 1 kilo Monterey Pork Tenderloin, sliced into medallions
- Star Margarine- Garlic (for brushing)
- 2 tsp thyme
- 1 tsp allspice
- 1 tsp brown sugar
- 1/2 tsp salt
- 1/2 tsp black pepper, cracked
- 1/2 tsp cayenne
- 1/4 tsp sage
- 4 cloves garlic, minced
Combine rub ingredients in a bowl. Mix well and add sliced Monterey Pork Tenderloin cuts. Keep in the fridge for at least two hours.
Pre-heat griller or grill pan. Brush surface with Star Garlic Margarine. Add pork medallions and cook thoroughly over moderate heat. If too dry, brush with margarine.
May be substituted with Monterey Sliced Pork Belly, Monterey Porkchops, or Monterey Pork Steaks.
- Serving good for six to eight persons.
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