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Jamaican Pork Tenderloin Recipe

Jamaican Pork Tenderloin Recipe photo by Taste of Home

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This recipe is perfect for barbecues and parties! A spicy citrus marinade adds plenty of flavor to the tenderloin overnight. Then you can grill the meat in just minutes the next day. —Rosetta Hockett of Colorado Springs, Colorado

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Jamaican Pork Tenderloin Recipe

Prep: 10 min. + marinating Grill: 20 min.

Yield: 6 Servings

10 20 30

Ingredients

1/3 cup orange juice
1/3 cup reduced-sodium soy sauce
3 tablespoons lemon juice
2 tablespoons olive oil
1 large onion, chopped
1 cup chopped green onions
1 jalapeno pepper
3 tablespoons minced fresh thyme or 2 teaspoons dried thyme
3/4 teaspoon salt
3/4 teaspoon each ground allspice, cinnamon and nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 Pork tenderloins(1 pound each)

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Looking for Versatility?

All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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Directions

In a food processor, combine the orange juice, soy sauce, lemon juice, oil, onion, green onions, jalapeno, thyme, salt, allspice, cinnamon, nutmeg, ginger and pepper. Cover and process until smooth. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan.
Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Analysis: One serving (4 ounces cooked pork) equals 225 calories, 8 g fat (2 g saturated fat), 90 mg cholesterol, 481 mg sodium, 4 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat.

Originally published as Jamaican Pork Tenderloin in Light & Tasty October/November 2003, p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Jamaican Pork Tenderloin

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Reviewed on Nov. 01, 2011 by jillandrews

The best pork tenderloin recipe I've come across. It is a go-to recipe for weekday dinners or when we have guests. Yum!

Reviewed on Jul. 14, 2009 by jdaum

Absolutely delicious! This is by far the best pork tenderloin I've ever had. I prepared it for company and everyone raved about how juicy, tender and flavorful this dish was. I'll definitely be making this again!