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Jamaican Pork Tenderloin

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

6 ServingsPrep: 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 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. 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

2 of 2

Jamaican Pork Tenderloin (continued)

Directions (continued)

heat for 20-25 minutes or until a meat thermometer reads 160°.
Let stand for 5 minutes before slicing. Yield: 6 servings.

Nutrition Facts: 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.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.