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Celebrity Chef Marvin Woods has received many accolades
with his New American cooking style. Chef Woods, a graduate of the
Academy of Culinary Arts, has also been featured on CBS The Today
Show, CNN, Discovery Channel, O Magazine, Southern Living, Food &
Wine, and has authored two cookbooks.
Chef Woods features a creative mix of Low Country, Southern, African,
Caribbean, and South American avors. As he says, “New American
cooking, the term I feel best to describe my food, allows me to show
people the natural diversity and crossover of cultures and different ethnic
groups that date back in this country to the mid 1600s.”
Here are two of the recipes Marvin’s designed especially for your new
grill. Visit www.charbroil.com for more like these:
Jamaican Jerk Pork Tenderloins
Serves 6 to 8
Ingredients
Directions
• Place all the ingredients in a
bowl except the pork and make a
paste.
• Use a glove and massage the
jerk paste all over the pork ten-
derloin.
• Put on a sheet tray and let mari-
nade for 6 hours.
• When ready to cook, preheat
the grill to medium. Once the grill
has reached its required tempera-
ture place the pork on the grill.
Make sure not to cook the pork over a very high heat because it will burn
your marinade.
• Cook the tenderloin (turning occasionally) for 10 minutes. Remove the
pork from the grill and set aside to rest for 5 to 7 minutes.
• After pork has rested place back on the grill and cook to the tempera-
ture you like.
2 pork tenderloins
2 bunches green onions (minced)
2 fresh limes
1 tablespoon ground black pepper
2 tablespoon dark brown sugar
¼ cup extra virgin olive oil
3 tablespoon soy sauce
1 tablespoon fresh thyme
1 teaspoon allspice
1 tablespoon paprika
1 scotch bonnet or habenero
chile pepper
2 tablespoon rice wine vinegar
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