Jamaican Pork Tenderloin
TOTAL TIME: Prep: 10 min. + marinating Grill: 20 min.
YIELD: 6 servings.
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
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1/3 cup orange juice
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1/3 cup reduced-sodium soy sauce
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3 tablespoons lemon juice
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2 tablespoons olive oil
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1 large onion, chopped
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1 cup chopped green onions
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1 jalapeno pepper
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3 tablespoons minced fresh thyme or 2 teaspoons dried thyme
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3/4 teaspoon salt
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3/4 teaspoon each ground allspice, cinnamon and nutmeg
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1/4 teaspoon ground ginger
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1/4 teaspoon pepper
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2 pork tenderloins(1 pound each)
Directions
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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.
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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.
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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.
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.
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