Prep 10 mins
Cook 25 mins
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!
- 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
- 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.
- Pour into a large Ziplock; add the pork, seal and turn to coat.
- Refrigerate overnight!
- Spray grill rack with no-stick spray before starting the grill. Drain and discard the marinade from the meat.
- Grill, covered, over indirect medium heat for 20-25 minutes or until a meat thermometer reads 160 degrees.
- Let stand for 10 minutes before slicing.