Jamaican Pork Tenderloin Recipe

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

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

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.

  • 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)
  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 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

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MY REVIEW
jillandrews User ID: 4706131 50504
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
jdaum User ID: 2208476 137349
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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