Delicious!! I made this in the slow cooker and it came out so tender and yummy!! The only thing different I did was omit the habañero pepper. Those are way too spicy for us. Perfect combo of sweet and spice. Thank you for the new recipe!!
Loved it - I doubled the recipe since I had two pork loins. I probably didn't need to though but the extra sauce was wonderful! I followed the recipe almost exactly. The habaneros made it perfectly spicy and they are a sweet hot pepper so meshed well. Even my 11 year old loved it! I love the idea of doing this sauce with boneless loin chops so will try that next! Oh - don't even THINK of skipping the fresh thyme. Wonderful!
Pro-tip: Instead of all of the chopping and dicing I quartered the onions, peeled the garlic and ginger, hollowed out the habaneros without touching the insides and tossed everything into my food processor. Since you're blending into smooth anyways much easier to just let it blend that spend the extra time chopping and mincing.
If you love the jerk sauce at Buffalo Wild Wings you will love this recipe. The jerk flavor profile is very similar. I thought this recipe was fantastic. The seasoning was as good as anything I have had in a restaurant. I used a jalepano instead of habenero. I also seared the pork on the stove at medium-high heat for 10 min then threw it in the oven for 20-25 min. Dont overcook. Pork is done at 160 degrees. When I pulled it out of the oven I cut up the meat and left it in the sauce to absorb the remaining juices. So nice! Thanks Chef John.
This was good and close to authentic jerk flavor. I used habaneros as written but think it would be better with scotch bonnet peppers. Served with simple baked sweet potatoes topped with butter salt and pepper and a classic carrot-pineapple raisin salad with a pineapple-maple vinaigrette. Our pork cooked up just a tiny bit dry (we normally grill the tenderloin whole) so I spooned a bit of the vinaigrette over it. Nice!
this was very tasty.. we used double the habanero but did not find it to be too spicy.. i felt like it could have been a little saltier but then again we didn't marinate for the full amount of time.. probably closer to 3 hours b/c i was starving.. overall it was very flavorful and would love to try again or maybe also on chicken.. we enjoyed this with Green Banana Fries (on this site) and some black beans with sauteed onion/garlic/bell pepper.. ty for the recipe
I made this recipe last summer and everyone loved it however hubby wanted it to have more flavor. So last weekend when whole pork loins were on sale I bought one and put it in my slow cooker with the marinade. The house smelled so good. When I was ready to serve I pulled it apart some but not completely. Served with beans and rice and everyone raved how good it was. Best of all it looked and tasted just like the jerk pork hubby gets at his favorite restaurant. Thank you!!!
Awesome. I have to use less hot pepper though!
this was very good! I used boneless pork tenderloin chops instead of a tenderloin roast. I only marinated for 2 hours but the chops still had great flavor and were very moist and tender. Be sure to wear gloves before handling the habaneros or EVERYTHING you handle and touch afterwards will BURN!
didn't like this at all. All I tasted was a strong marinade
