Caribbean Jerk Pork

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

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1 lb pork tenderloin, trimmed of silver skin
2 tsp. kosher salt
1/2 tsp. allspice
1/2 tsp. ancho chili powder (grind dried chile in coffee or spice grinder)
1/2 tsp. chili powder
1/4 tsp. cayenne
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tbsp. brown sugar
1/8 tsp. fresh grated nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1 tsp. vegetable oil
2 tsp. fresh lime juice
1 tbsp. low-sodium soy sauce


In a small bowl, mix together all the spices. (salt through ginger) Stir in oil, lime juice and soy sauce. Dry the pork tenderloin with paper towels. Place in a zip lock bag. Pour spices into the bag and rubs all over the pork. Refrigerate for about 1 hour.

Heat grill to 500° then turn down burners to 400°. Cook the pork for about 12 to 15 minutes turning to brown on all sides. Cook until the pork has an internal temperature of 140°. Let rest for 5 to 10 minutes then slice.

Serves 4.