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pork loin bacon extra-virgin olive oil onion powder sugar kosher salt ground thyme ground allspice ground cinnamon ground red pepper chutney
Viewed: 48 - Published at: 7 years agoIngredients
- 3 lbs boneless pork loin
- 8 slices bacon
- 1 teaspoon extra virgin olive oil
- 2 tablespoons onion powder
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 1 tablespoon ground thyme
- 1 1/2 teaspoons ground allspice
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground red pepper
- 8 tablespoons fruit chutney
Method
- To make Jerk Seasoning, mix all spices together and set aside.
- Preheat oven to 400°F.
- Remove fat cap and silver skin ( I used a filet knife).
- Cut loin across grain into 3/4" to 1" filet mignons.
- Wrap a slice of bacon around circumference of filets, secure with toothpick(s).
- Sprinkle and rub Jerk Seasoning on both sides of filets. Left over seasoning can be stored in an air tight container.
- Coat iron skillet (or other oven ready pan) with olive oil (spray on pan coating can be used instead) to high heat on stove.
- Fry both sides of the filets until well browned (about 2 minutes per side).
- Put browned filets and skillet into preheated oven.
- Bake 20 minutes or until internal temp of filet is 160°F.
- Remove from pan and let stand 5 minutes.
- Garnish with 1 Tbsp of fruit compote per serving.
