Jamaican Pork Tenderloin

Name: Jamaican Pork Tenderloin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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)

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

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 heat for 20-25 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

4 ounce-weight: 225 calories, 8g fat (2g saturated fat), 90mg cholesterol, 481mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 33g protein. Diabetic Exchanges: 4 lean meat.

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

Reviews

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jillandrews

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!
jdaum

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!