Jerk-Rubbed Beef Tenderloin
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
48
Spice
38
Sweetness
46
Sourness
38
mins
Prep time (avg)
6.9
Difficulty
Ingredients:
Directions:
1
Combine the green onions, habanero, ginger, orange zest and juice, canola oil and some salt and pepper in a food processor
2
Process until almost smooth, then pour the marinade into a gallon-size resealable plastic bag
3
Add the tenderloin to the bag, seal and refrigerate for at least 4 and up to 24 hours
4
Remove from the refrigerator 30 minutes before grilling
5
Heat the grill to high
6
Remove the tenderloin from the marinade, shake off excess and sprinkle with salt and pepper
7
Grill until slightly charred on the first side, about 2 minutes
8
Turn and char on the reverse side, another 2 minutes
9
Cover the grill and cook, turning once or twice, until the marinade has formed a crust and the tenderloin has reached an internal temperature of 125 to 130 degrees F (medium-rare), about 10 minutes
10
Remove the tenderloin from the grill and let rest 10 minutes before slicing