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

Ingredients

1/3 cup orange juice
1/3 cup reduced-sodium soy sauce
3 tablespoons lemon juice
2 tablespoons Crisco® Pure 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)

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. Coat grill rack with cooking spray before starting the grill. Prepare the grill for indirect heat. 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.

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.

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

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Reviews for Jamaican Pork Tenderloin (1)