JERK PORK WITH PAPAYA

JERK SEASONING PASTE:
1/4 cup cilantro, firmly packed)
3 tablespoons water
3 tablespoons fresh ginger, minced
2 tablespoons whole black peppercorns
1 tablespoon ground allspice
1 tablespoon brown sugar, (packed)
2 cloves garlic
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1 1/3 pounds pork tenderloin or pork loin
BANANA CHUTNEY RELISH:
1 banana, coarsely chopped
3/4 cup chutney, Major Grey's mango chutney or other
1/4 cup lime juice, divided use
3 tablespoons unsweetened coconut flakes
PASTA:
1 pound pasta, angel hair pasta (dry)
3/4 cup chicken broth
1/4 cup seasoned rice vinegar (or 1/4 cup unseasoned plus 1 tablespoon sugar)
1/4 cup cilantro, minced
2 teaspoons sugar
TO SERVE:
2 papayas, (peeled, seeded and cut in 1/2 inch slices)

PREPARE JERK SEASONING PASTE:
Combine all ingredients in a blender or food processor until a smooth paste.

Place pork and jerk paste in a zip lock baggie and refrigerate 20 minutes or up to 1 day.

PREPARE BANANA CHUTNEY RELISH:
In a bowl combine banana, chutney, 1 tablespoon lime juice and coconut. Set aside.

GRILL PORK:
Prepare a barbecue for indirect cooking. Place drip pan between coals.

Place pork in center of grill above drip pan. Cover barbecue, open vents and cook until meat thermometer inserted in thickest part of pork registers 155 degrees (about 20 minutes for tenderloins).

Transfer to platter and keep warm.

PREPARE PASTA:
Cook pasta until just done. Drain well and return to pan. Add broth and stir over medium heat until pasta has absorbed most of broth.

Mix in vinegar, minced cilantro, remaining 3 tablespoon lime juice mixed with sugar.

TO SERVE:
Cut pork across grain into 1/2-inch thick slices. Serve over pasta and garnish with papaya and cilantro sprigs. Offer banana-chutney relish to add to taste.

Servings: 6