Basil & Garlic Grill Roasted Pork Tenderloins–Part II (Cook)

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Here is the follow-up to my previous post, Tenderloins Part I

Step 4: Tenderloins pulled out of the refrigerator after a soaking in brine/marinade overnight. Aroma of the fresh basil and garlic was still rich after a night’s soaking.

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Step 5: Here I’m just putting the tenderloins on. Grill surface is medium hot right now. With lid closed the temp was around 375. As you can see I have my cast-iron half moon griddle taking care of some onion burgers on the side.

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Step 6: Here are the tenderloins about halfway through at about 15 minutes. I’ve flipped the cast iron griddle over so the grill part is up top. My plan during this cook was to use the cast iron griddle as a constant heat source as the single layer of coals on the right started burning down. Underneath the griddle is a weber charcoal basket to provide a longer term source of heat. If I plan this right, the briquettes on the right side would have burned down and the griddle will be the source of indirect heat as the tenderloins finish on the right.

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Step 7: Here are the tenderloins just as I’m pulling them off the grill.  I guess for my attempt at tenderloins they came out pretty good. I was looking for a darker more carmelized outer surface. Maybe a higher temp setting using lump and briquettes might do the trick. Total cook time was 45 minutes.

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Step 8: A tenderloin sliced after resting for about 15 minutes. Oh, the fork in the shot got a good amount of use prior to this picture being taken!

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Garlic, Broccoli, and Cheddar Bratwurst

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I picked up a pack of these brats from the local whole foods store. (By local I mean Jenkintown) I went to get something else completely and decided to pick these up while I was there. Complete impulse buy.

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I used a whole Weber Chimney full of Kingsford briquets. I also cooked corn, and two pork roasts so I needed all the coals. (I’ll blog about those at another time)

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I’ve raked the coals to one side as you can see. I smoke roasted these at 350 degrees for about 35 minutes. I used 1 chunk hickory and 1 chunk cherry during their cook. The picture below was taken about halfway through.

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Here are the brats as I’m pulling them off the grill. I probably could have pulled them five minutes sooner as a couple split. But all in all, a successful cook.

By the way they tasted great!

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Jerk Marinade Recipe

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Okay, let me start by telling you I  AM NOT Jamaican. I don’t claim to be so let’s not get caught up in any authenticity arguments. From what I’ve read and been told (by actual Jamaican chefs) the key to real Jerk flavor is spices and cooking with palmetto wood. Yeah, good luck finding that in Philadelphia.

(Note to self: Web search online suppliers for Jamaican Palmetto wood)

The following recipe is a variation from a favorite cookbook of mine, Jerk from Jamaica by Helen Willinsky. Great book, and from the few West Indians I do know, they verify the authenticity of the recipes. This recipe makes enough to solidly coat one 3 to 4 lb chickens. I usually reserve some for basting while roasting for additional flavor and heat.

Introducing “the cast”

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The Dry

  • 2 tsp kosher salt
  • 4 tsp sugar
  • 2 tsp ground pimento (internet order)
  • 1 tsp ground nutmeg
  • 1 tsp cinnamon
  • 2 tsp black pepper

The Wet

  • 1 yellow onion (minced)
  • 3 tbsp soy sauce
  • 1 tbsp Canola oil
  • t tbsp apple cider vinegar
  • 2 scotch bonnet peppers w/ membranes and seeds (use gloves!)

Stage 1

  • Mince the yellow onion and the peppers
  • Add to food processor and process until finely chopped
  • Add the liquid ingredients and run for approx 30 seconds.
  • Picture below shows finished slurry

Stage 1

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Stage 2

  • Using spatula pour/scrape into non reactive bowl
  • Add in dry ingredients and whisk for approx 30 seconds
  • Picture below shows what finished marinade looks like

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At this point the marinade/paste has come together and really smells wonderfully picquant and pungent. If you’re feeling adventurous, dip your finger in it and take a taste. It will wake you up!

You can store this in the refrigerator in a tightly sealed container for up to a month. Although I usually use mine the weekend I make it!

Enjoy.