Jerk-Marinated Pork Tenderloin

Diane Rossen Worthington

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• Marinade

• 6  scallions, finely chopped (white and light green parts)
• 2  garlic cloves, minced
• 1 -2  jalapeno pepper, seeded and finely chopped (or serrano, Scotch bonnet)
• 1  teaspoon salt
• 1  teaspoon dried thyme
• 1  teaspoon ground ginger
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon  freshly grated nutmeg
• 1⁄2 teaspoon fresh ground black pepper
• 1  teaspoon  packed brown sugar
• 3  tablespoons canola oil
• 1⁄4 cup fresh lime juice

• Other

• 2  pork tenderloin (about 1 pound each)
• 1  cup chicken broth
• 1  teaspoon fresh lime juice
• 3  tablespoons coconut milk
• 2  tablespoons  finely chopped fresh cilantro

Directions

1. In a small bowl, combine all the marinade ingredients.
2. Put tenderloins in a zip-lock plastic bag; pour in the marinade.
3. Turn the tenderloins in the bag to coat them evenly.
4. Close the bag and refrigerate for at least 2 hours or as long as overnight.
5. Preheat the oven to 375°; put the pork in a roasting pan with the marinade and pour 1/4 cup broth in the pan.
6. Roast for about 35 minutes, or until an instant-read thermometer inserted in the center of the tenderloin reads 160°.
7. Put the pork on a serving platter and cover loosely with foil; let it rest for 10 minutes and then slice it.
8. Meanwhile, put the roasting pan on top of the stove and add the remaining 3/4 cup broth, lime juice, and coconut milk; cook over medium-high heat for 2-3 minutes, or until slightly thickened.
9. Stir in cilantro; taste and adjust seasonings.
10. Pour over pork slices and serve immediately.