Lafitte's Jerk Pork Sandwich Recipe

ingredients

1 lean pork tenderloin
4 French baguettes, split
spicy Cajun mustard

Dry Jerk Seasoning
1 teaspoon dry mustard
1 teaspoon dehydrated onion
1/2 teaspoon cinnamon
1 teaspoon cayenne pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
1 teaspoon seasoned salt
1 teaspoon Cajun seasoning
1/2 teaspoon turmeric
1 teaspoon ground black pepper

Jerk Sauce
1/2 cup crushed pineapple
1/2 cup brown sugar
3 tablespoons soy sauce
3 tablespoons red wine vinegar
1/2 teaspoon ground allspice
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon chipotle chili powder
1/4 teaspoon thyme

directions

Preheat the oven to 375 degrees F.

Rub the tenderloin with the dry jerk seasoning. Bake uncovered for 3 hours. Start basting the tenderloin with Jerk Sauce after the first hour.

When done, let sit until cooled before slicing. Slice 6 ounces (per sandwich) of the tenderloin and layer it on the split baguette. Baste the pork again with the jerk sauce, then close the baguette and grill until golden brown, pressing throughout the cooking process. You may also use a sandwich press, if available. Serve with spicy mustard.

For Dry Jerk Seasoning: Combine ingredients together.

For Jerk Sauce: Combine all ingredients.

Recipe Source: Lafitte's Caribbean and Cajun Restaurant, Corpus Christi, TX (Padre Island)

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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