I asked for this wonderful recipe from our friends, David and Beth in 2010 after attending a dinner party they hosted.
We just love this recipe!
It's one of my favorites and a hit each time I serve it.
This was the main course I served for our Women's Only Dinner Party and it's great for a romantic dinner on Valentine's Day or other occasions.
The recipe was created by Lori Welander and won the first place prize in McCormick 2002 Cook-Off Contest.
This is one of those great recipes that makes it appear as if you slaved in the kitchen, but it's really easy to put together. On the occasions I make this recipe, it makes me feel as if I am more than just an average cook......
A tenderloin is a lean, delicately flavored meat, is the most tender cut of pork and takes well to marinades.
I use a different flavor jam each time (I love Homemade Raspberry) for the sauce.
I double the sauce recipe because everyone wants more.
I always use the oven method when making this recipe but both are great.
You can substitute orange juice for the rum in the sauce.
A pork tenderloin is different and a much better cut than a pork roast.
|Place tenderloin in a baking dish lined with foil|
Jamaican Pork Tenderloin
2 to 3 pounds pork tenderloin
3 tablespoons fresh orange juice
1 to 2 tablespoons Jamaican Jerk Seasoning
½ cup red currant jelly (or similar jelly)
¼ cup Dijon mustard
2 to 3 tablespoons dark rum (or use orange juice)
Chopped honey roasted peanuts and edible flowers like pansy
|Pour orange juice over tenderloin then sprinkle with Jamaican Jerk spice|
Brush pork tenderloin with orange juice and rub evenly with jerk seasoning. Coat a food rack with cooking spray and place on grill over medium-high heat (350 to 400 degrees) Place pork on rack and grill, covered with grill lid, 10 to 15 minutes on each side or until a meat thermometer inserted into the thickest portion registers 160 degrees.
|Cover tenderloin with Jamaican Jerk seasoning|
Place tenderloin in heavy aluminum foil in a baking dish.
Brush tenderloin with orange juice and then generously rub with jerk seasoning. Put foil over tenderloin and seal by folding the edges of the foil together.
|If using the oven method, seal foil and place baking dish in the oven|
Bake in a 350 degrees oven until a meat thermometer inserted into thickest portion registers 160 degrees. It usually takes 1 to 1 ½ hours for my tenderloin to bake, but time will vary depending on the size of your roast.
Remove from oven, keep covered and set aside.
|Sauce ingredients: Jam, Dijon mustard and rum|
Whisk together jelly and mustard in a sauté pan over medium-low heat and cook, whisking constantly until thoroughly heated. (The tenderloin in the photos had apricot jelly used in the sauce and small slices of apricot as a garnish! Yum.)
Remove from heat and stir in rum.
|Make the sauce|
Remove tenderloin from foil and place on a cutting board. Cut pork diagonally into thin slices and arrange on a serving platter or on each guest's plate.
Drizzle sauce over pork and then garnish top with nuts and flowers if desired.
Serve any remaining sauce with the pork.
I hope you love this recipe as much as we do,