Jamaican Pork Tenderloin Recipe
Jamaican Pork Tenderloin Recipe photo by Taste of Home

Jamaican Pork Tenderloin Recipe

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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
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min.
MAKES: 6 servings

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)

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Jamaican Pork Tenderloin in Light & Tasty October/November 2003, p37

Nutritional 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.

Light-Bodied White Wine

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

Reviews for Jamaican Pork Tenderloin

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   (2)
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MY REVIEW
Reviewed Nov. 1, 2011

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

MY REVIEW
Reviewed Jul. 14, 2009

"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!"

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