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Jamaican Pork Tenderloin

The rise in popularity of Caribbean cooking has been spectacular in recent years. This cuisine features a wide variety of unique and interesting spices and ingredients that result in wonderfully spicy and flavorful dishes. Jamaican Pork Tenderloin typifies this culinary trend. The marinade imbues pork with a fabulous flavor but also makes it very hot! To make this dish less hot, reduce the suggested amount of hot pepper sauce. Also, by doubling the marinade ingredients, half of it can be reserved to make into a warm sauce to spoon over each serving.

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½ cup minced yellow onion
¼ cup pickled jalapeño peppers
2 tablespoons soy sauce
2 tablespoons cold water
1 tablespoon extra virgin olive oil
1 large clove garlic, minced
1 teaspoon ground allspice
1 teaspoon freshly ground pepper
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon dried thyme leaves
⅛ teaspoon coarse salt
⅛ teaspoon hot pepper sauce
1 pork tenderloin (2¼ pounds)
Coarsely chopped cilantro, for garnish (optional)


Serves: 6


To make the Jamaican Marinade, combine all the ingredients except for the pork in a large resealable plastic bag and blend well. Place the pork tenderloin in the marinade and turn to coat both sides. Seal the bag, and refrigerate for several hours or overnight.

Preheat oven to 325 degrees F. Lightly coat a shallow pan with a nonstick vegetable spray.

Remove the pork tenderloin from the marinade (reserve the mari­nade). Place the pork in the prepared pan. Bake for 45 to 55 minutes or until a meat thermometer registers 150 to 155 degrees F, occasionally basting the pork with the reserved marinade. Transfer the pork to a carving board and cover loosely with foil. Cool at least 10 minutes be­fore carving it into thin slices.

To serve, place the overlapping slices of pork on each of six dinner plates, dividing evenly among the servings. Garnish each serving with coarsely chopped cilantro, if desired.


5g carbohydrates, 252 calories, 37g protein, 9g fat, 1g dietary fiber, 598mg sodium, 101mg cholesterol

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