Caribbean Pork Tenderloins

D found this recipe from EzraPoundCake.

So D was going to make this Wednesday night for Thursday night. He came to bed upset because even though we bought habeneros, they weren't in the fridge. I knew better than to go look. So Thursday morning, I found them in the vegetable drawer with the rest of the vegetables.

So the marinade had been in the fridge since Wednesday. Last night, D finished prepping the marinade and put the pork in. (He halved the recipe).

Maybe because the ingredients were open for a few days, or maybe it just isn't a good recipe, we were both disappointed. No taste. No heat, no sweet. No penetration of the meat. Very plain. We discussed retrying it, but eh.

We had with Caribbean Rice to use up the butternut squash we had from the risotto we had earlier this week.

Caribbean Pork Tenderloins

Adapted from Emeril Lagasse’s “Emeril at the Grill”

Servings: 4

• 1/2 small Vidalia onion, sliced
• 1/4 cup minced fresh ginger
• 2 tablespoons minced garlic
• 2 Scotch bonnet chiles, stemmed, seeded and minced (Substitute with habaneros, if necessary.)
• One 14-ounce can unsweetened coconut milk
• 1/2 cup dark rum
• 1/4 cup freshly squeezed lime juice (1-2 limes)
• 3 tablespoons cane or dark brown sugar
• Two 1- to 1 1/2-pound pork tenderloins, trimmed of fat
  
• Vegetable oil, for brushing
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh cilantro

1. In a large bowl, combine the onion, ginger, garlic, chiles, coconut milk, rum, lime juice and brown sugar. Place the tenderloins in a gallon-size resealable plastic bag, and add the marinade. Remove as much air as you can before sealing the bag, and turn the bag to make sure the meat is well-coated. Refrigerate, turning the bag occasionally, for 6 hours.

2. Preheat a grill to medium-low.

3. Remove the tenderloins from the marinade (discard the marinade), and blot them dry with paper towels. Brush the tenderloins with vegetable oil; season them with salt and pepper. Place them on the grill and cook, rotating as necessary, until an instant-read thermometer inserted into the center of the tenderloins reads 140 to 145 degrees F, about 20 to 25 minutes. Remove them from the grill, and let them rest for 10 minutes before slicing and serving. Garnish with chopped cilantro.