And, before I forget, shout out to Brandt for trying this recipe first, giving me a sample of it, and essentially inspiring me to make it myself.
I woulda taken prettier pictures, but I was hungry. Look how moist. I was just pulling pieces off with my fork. And all those red pepper flakes. Mmm spicy.
Slow Cooker Jamaican Jerk Pork Tenderloin
inspired from The Examiner
2 C 99% fat free beef broth
1 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
1 1/2 tsp red pepper flakes
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp ginger
1/8 tsp cloves
1 lb pork tenderloin
Special equipment: slow cooker, meat thermometer
Put the broth into the slow cooker tub. Combine all the spices into a small bowl (yay you've just prepped your dry rub!). Evenly coat/rub the entire ternderloin with the spice mix. Place in the slow cooker. Cook for 5-7 hours (mine took 5), or until the meat thermometer reads 170 degrees. Eat.
Roasted Sweet Potatoes
2 sweet potatoes, peeled and diced into 1" pieces
olive oil for drizzling
1 tsp kosher salt
ground red pepper flakes - I used about 7-8 grinds and didn't think it was hot enough, but I like it spicy
Preheat oven to 450. Arrange the potato chunks in an even layer and drizzle with olive oil. Sprinkle with salt and grind the red pepper flakes. Bake for 30 minutes, tossing every 10 minutes so it cooks evenly. It's the best if the edges get all crispy.
Oh and one more thing. Apparently leftovers are awesome on a sandwich, which reminds me of the Best Sandwich I Ever Had down in Peru. I would make my leftover sandwich like this: Crusty kaiser roll-ish bread, slices of pork (reheated), thin slices of fried sweet potato, mashed avocado with a bit of salt. I'm drooling just thinking about it.