Friday, March 4

Jamaican Jerk Pork Tenderloin

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
Cooking spray
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


Grill Cooking:
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

Oven Cooking:
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 saute 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,


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Anonymous said...

This looks good, could I use any jam in the recipe. Would it turn out as good?

Elizabeth Ohiothoughts said...

Yes, use a different jam for the sauce! I have use apricot and then used apricot slices as garnish. I have also used raspberry and another time a mixed jam. It's always good with whatever jam I use, but I love raspberry the best.