Recipe - Jerk Pork With Papaya

1 1/3 pound Pork tenderloin
1 Banana; coarsely chopped
Three fourths cup Chutney
One fourth cup Lime juice
3 tablespoon Coconut; sweetened and
flaked
1 pound Angel hair pasta; dry
Three fourths cup Chicken broth
One fourth cup Seasoned rice vinegar
One fourth cup Cilantro; firmly packed
jerk seasoning
3 tablespoon Water
3 tablespoon Fresh ginger root; minced
2 tablespoon Whole black peppercorns
1 tablespoon Ground allspice
1 tablespoon Packed brown sugar
2 Cloves garlic
One half teaspoon Red pepper flakes; crushed
One fourth teaspoon Ground coriander
One fourth teaspoon Ground nutmeg

Prepare Jerk seasoning paste by combining all ingredients in a blender or
food processor until a smooth paste. Place pork and jerk paste in a zip
lock bag and refrigerate 20 minutes or up to 1 day. In a bowl combine
banana, chutney, 1 tablespoon lime juice and coconut. Set aside. Prepare
barbecue for indirect cooking. Place drip pan between coals. Place pork in
center of grill above drip pan. Cover barbecue, open vents and cook until
meat thermometer inserted in thickest part of pork registers 155 degrees
(about 20 minutes for tenderloins). transfer to platter and keep warm. Cook
pasta until just done. Drain well and return to pan. Add broth and store
over medium heat until pasta has absorbed most of broth. Mix in vinegar,
minced cilantro, remaining 3 tablespoons lime juice mixed with sugar. Cut
pork across grain into 1/2" thick slices. Serve over pasta and garnish with
papaya and cilantro sprigs. Offer bananachutney relish to add to taste.
Posted to bbqdigest by wight@odc.net on Feb 12, 1998