“Jerk” seasoned meats are a form of traditional Jamaican barbecue. This pork is liberally brushed with a dry jerk spice blended with butter, onions and garlic.
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3 tablespoons Land O Lakes® Butter, melted
3 tablespoons finely chopped green onions
1 1/2 teaspoons Caribbean jerk seasoning
1 teaspoon finely chopped fresh garlic
1 teaspoon freshly grated lime zest
1 (18- to 20-ounce) pork tenderloin
4 ripe plums, pitted, each cut into 8 pieces
3 tablespoons orange or apple juice
2 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon Land O Lakes® Butter
Heat gas grill on medium or charcoal grill until coals are ash white.
Combine all seasoned butter ingredients in small bowl; set aside.
Place pork onto grill; brush generously with seasoned butter. Grill, turning occasionally and brushing with seasoned butter, 25-30 minutes or until internal temperature of pork reaches at least 145°F.
Combine plums, orange juice, sugar and cinnamon in medium saucepan. Cook over medium heat 15-20 minutes or until plums are very tender and jam-like. Stir in 1 tablespoon butter.
Serve sliced tenderloin with warm plum compote.
- The seasoned butter can be made up to 1 day ahead. Cover and refrigerate until grilling time. Reheat the seasoned butter in the microwave just until melted.
- Dark-skinned Santa Rosa plums make the nicest sauce—they are especially sweet and tender when ripe.