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 and it's a hit each time I serve it. Jamaican Pork Tenderloin was the main course I served at our Women's Only Dinner Party and it's also great for a romantic dinner or holidays like Valentine's Day or other occasions.
The recipe was created by Lori Welander and won the first place prize in McCormick's 2002 Cook-Off Contest.
This is one of those great recipes that make it appear as if you slaved in the kitchen, but it's really easy to put together. On the occasions I do make this recipe, it makes me feel as if I am more than just an average cook, haha
A tenderloin is a lean, delicately flavored meat that is the most tender cut of pork and takes well to marinades.
Hints and Tips:
- I use different flavors of 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 but the rum is fabulous.
- Pork tenderloin is different and a much better cut than a pork roast.
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| Place tenderloin in a baking dish lined with foil |
Jamaican Pork Tenderloin
Ingredients
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)
Garnishes:
Chopped honey roasted peanuts and edible flowers like pansy
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| Pour orange juice over tenderloin then sprinkle with Jamaican Jerk spice |
Directions
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.
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| 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.
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| If using the oven method, seal foil in the baking dish and place in the oven |
Bake in a 350 degrees oven until a meat thermometer inserted into the 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.
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| Sauce ingredients: Jam, (your choice by raspberry is best) 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!
That was really yummy too.
Remove the sauce from the heat and stir in the rum.
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| Making the sauce |
Remove tenderloin from foil and place it on a cutting board. Many times I leave it right in the foil is it's just my husband and me here for dinner. Cut pork diagonally into thin slices and arrange on a serving platter or on each guest's plate.
Drizzle sauce over the pork and then garnish the 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,
Elizabeth
Other Posts:
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| From left to right: my sister, my daughter, me, and my daughter-in-law |
This looks good, could I use any jam in the recipe. Would it turn out as good?
ReplyDeleteYes, 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.
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