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Jamaican Pork Tenderloin

 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.


  • 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)


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