Jerk Port Tenderloin

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Remove outer fat from tenderloin. Cut crosswise into 4 equal parts.

Step 2

In a bowl or sealable plastic food bag, mix the marinade ingredients. Cut green onions in 1.5" lengths and crush each with the side of a kitchen before adding to the marinade.

Step 3

Add pork pieces to marinade; marinate in refrigerator for 4 days, turning several times per day.

Step 4

Lift pork pieces from marinade, scraping off clinging solid pieces. Reserve marinade and vegetables. Dredge lightly with pork panko. Brown on all sides in 1 tablespoon of hot oil. As oil is absorbed, add more oil as needed. Remove pork to a baking pan, lined with aluminum foil. Bake in preheated 350° oven for 25 to 30 minutes.

Step 5

Meanwhile, make gravy: Add remaining marinade and vegetables to drippings in browning pan. Cook over medium heat until liquid is almost absorbed, scraping bottom of pan to loosen browned particles. Push vegetables to one side of pan. Add rum and ignite. When rum is almost burned off, extinguish flame by stirring in water. Cook briefly; then strain, discarding vegetables. Keep strained gravy warm.

Step 6

When meat is done, cut into 1/2" slices and place on a warmed serving dish. Pour the gravy over the slices. If desired, top each slice with a small dollop of ginger mayonnaise; or, serve the mayonnaise on the side.

Step 7

Ginger Mayonnaise: Put mayonnaise, ginger, garlic, vinegar and oil in blender. Process until well blended. Add hot pepper sauce to taste. Store in refrigerator in small bowl or jar, but bring to room temperature before serving. To serve, seed and dice tomato, chopped green onion, and fold into mayonnaise. Makes 1/2 cup.