I have always loved Jamie Oliver. He makes delicious food – that is both visually and taste appealing. Plus, his recipes are full of healthy fresh ingredients. Last week I was flipping TV channels and I came across his new (to me) series – “15 Minute Meals”. I have already made this recipe two times in the past week. It is DELICIOUS!!! Quick, Easy, Healthy and Delightful. I served it over some fragrant basmati rice. Fabulous!
2 pork tenderloins, each cut into 4 – 5 medallions – depending on size
For the Jerk Sauce
Half a bunch of Cilantro
4 green onions, torn into two or three pieces
2 bay leaves
1 tsp allspice
Thumb size piece of ginger, peeled
2 cloves garlic, minced
½ scotch bonnet pepper, these are incredibly hot. I used a jalapeno instead and stripped the seeds out of half of it. That was spicy enough for me.
1 heaping Tbls. Honey
5 – 6 small tomatoes, not cherry tomatoes. I use the Campari tomatoes on the vine from Costco.
1 Tbls. soy sauce
Dash hot water
2 Tbls. Red Wine Vinegar
Whirl the jerk sauce ingredients in your blender until fully combined and smooth. It takes a bit of time for everything to whirl together nicely. Be careful not to add too much water in an effort to get it to whirl together. I will stop the blender periodically and smash everything down into it with a wooden spoon.
Cut Pork Tenderloins into four - five pieces each, depending upon size of the tenderloin. Pound each down piece down with your fist. Sprinkle with Coriander and a touch of salt.
Heat a frying pan and add olive oil. Flash fry the pork medallions in the pan 2 ½ minutes each side. Remove to a plate.
Add the jerk sauce to the hot pan the pork cooked in. Bring to a boil. As it gets thick add the pork medallions back in; reduce heat. Cover with a lid and cook for 3 – 4 minutes more.
I like to serve this with rice. But, you could serve with whatever you desire. Jamie dressed the dish with some fresh plain yogurt. Looked very yummy.