10. Jamaica: Jerk Pork with Jicima Pineapple Salsa
Cory and I honeymooned in Jamaica, so this recipe was extra special for us :) In fact, coughing in our kitchen filled with habanero-infused smoke specifically reminded us of a similar experience while standing outside the jerk chicken hut on the beach at Sunset Cove. The jerk rub for this recipe was really awesome and tasted just like the "hut" jerk seasonings we had tried in Montego Bay. I completed this recipe directly from Food and Wine:
http://www.foodandwine.com/recipes/jerk-pork-tenderloin-with-pineapple-salsa
The result was delicious, although I had some trouble cooking the pork through on our indoor grill pan. After it had cooked for about 20 minutes, I sliced it thickly and grilled the individual slices. The salsa recipe also makes a ton of pineapple-jicima goodness, so reduce to a tenth. Enjoy, mon!
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| The rub smelled AWESOME going into the food processor - habanero, ginger, allspice... |
Now, if only we could go back!
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