Kitchen Mike

jerked pork, e-z chicago style

i love it so, the jerked food, we love it so. 
bring a simple jerked pork back home to chicago, e-z style, this way:

to buy:

couple fresh pork tenderloins, trim off silverskin and fat
walkerswood’s wet jerk marinade (fave of the jamaican home cook) or dried jerk seasoning if desperate
mexican calabasita squash, cut into long pieces or chunky bites
green or bulb onions
zumi yellow plum tomatoes (from costco)
bay leaf
celery stalks
whole garlic cloves

to make:

marinate the tenderloins in walkerwood’s jerk paste in a freezer bag for hours or days. OR marinate the tenderloins in the dry jerk seasoning, salt, dried red chiles, and olive oil. 

cook the pork:

in a saute pan add the jerked tenderloins into olive oil. toss in the skins on garlic cloves. brown thoroughly on all sides til crusty. throw into a 350 degree oven for 25-30 minutes. removed when cooked to desired temp, to rest. 

make the sauce:

cut the yellow plum tomatoes in half
chop the bulb onions including the green stalks
throw into a saute pan with the roasted garlic, finely-chopped celery, habanero, whole bay leaf, chix stock. let simmer & reduce, remove bay leaves. taste for seasoning. pass thru a food mill or immersion blender til smooth. reserve. 

while the tenderloins cook, on a hot sizzle plate:

oil the calabasitas slices, seasoned well. cook on the hot sizzle plate til browned and soft.

to plate:

put the roasted calabacitas on the plate, spoon on the roasted yellow tomato sauce, slice the jerked pork over the sauce. add on roasted potatoes or starch of choice if desired.