I have had this poor pork tenderloin on my menu plan for weeks, months maybe, and it just kept getting pushed back for one reason or another. I knew I was going to love it, so I just kept adding it back to the menu week after week, determined to actually make it at some point. And now that I have, I’m pretty sure it will have a recurring place on the menu all.year.long.
Maeghan was right when she said the flavors were amazing!! I haven’t been to Jamaica yet, though it is on my travel list, but if this is what the food tastes like, I need to up the priority of this particular destination!! I love that the marinade is heated and used as a sauce instead of just dumped down the drain. I hate wasting marinade. Just sayin’. A little sweet, a little spicy, and pretty darn healthy too. Triple score!! Ya mon…getcha some!!
Jamaican Pork Tenderloin
Source: The Way to His Heart
- 2-3 lbs whole pork tenderloin
- 1 cup Worcestershire sauce
- 1/3 cup honey
- 1 Tbsp Jamaican jerk seasoning
- 1 Tbsp lime juice
- 1 Tbsp oil
- 1 tsp red pepper flakes
- 2 garlic cloves pressed
- In a medium bowl, combine all of the ingredients besides the pork loin. Mix well and pour over the pork loin (in a plastic bag or shallow dish). Place in the fridge to marinate pork loin for 4 hours (or overnight).
- Preheat oven to 325 degrees. Heat a skillet over medium-high heat and sear each side of the pork to get a nice, crispy outside.
- Then, place the pork onto a foil-lined baking sheet and cook for 2 to 4 hours (half the time if it is a thin pork loin). When finished cooking, sit on a cutting board for 5-10 minutes to allow the juices to set.
- When the pork is almost done, pour the marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 10 to 20 minutes, stirring occasionally.
- To serve, slice pork loin into thick slices and drizzle with cooked marinade.