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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This tenderloin is absolutely fantastic! Everyone I've served it to has loved it. It's a little different than the other Jamaican Pork Tenderloin recipes so I wanted to post it here so I don't have to drag out the big recipe book. You might be thinking... two tenderloins sounds like a lot, maybe I'll halve the recipe... Trust me, you want to make the full recipe! I have always served it with Zatarains Caribbean Rice, but next time I'll try one of the rice recipes on Zaar. Time listed does NOT include marinade time so plan ahead! Ingredients:
1/3 cup orange juice |
1/3 cup reduced sodium soy sauce |
3 tablespoons lemon juice |
2 tablespoons olive oil or 2 tablespoons canola oil |
1 large onion, chopped |
1 cup green onion, chopped |
1 jalapeno pepper |
3 tablespoons fresh thyme, minced or 2 teaspoons dried thyme |
3/4 teaspoon salt |
3/4 teaspoon ground allspice |
3/4 teaspoon cinnamon |
3/4 teaspoon nutmeg |
1/4 teaspoon ground ginger or 2 teaspoons fresh minced ginger |
1/4 teaspoon pepper |
2 (1 lb) pork tenderloin |
Directions:
1. In a blender or food processor, combine the orange juice, soy sauce, lemon juice, oil, onion, green onion, jalapeno, thyme, salt, allspice, cinnamon, nutmeg, ginger and pepper. Cover and process until smooth.
2. Pour into a large Ziplock; add the pork, seal and turn to coat.
3. Refrigerate overnight!
4. Spray grill rack with no-stick spray before starting the grill. Drain and discard the marinade from the meat.
5. Grill, covered, over indirect medium heat for 20-25 minutes or until a meat thermometer reads 160 degrees.
6. Let stand for 10 minutes before slicing.
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