This recipe is perfect for barbecues and parties! A spicy citrus marinade adds plenty of flavor to the tenderloin overnight. Then you can grill the meat in just minutes the next day. —Rosetta Hockett of Colorado Springs, Colorado
Jamaican Pork Tenderloin
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Ingredients
- 1/3 cup orange juice
- 1/3 cup reduced-sodium soy sauce
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 cup chopped green onions
- 1 jalapeno pepper
- 3 tablespoons minced fresh thyme or 2 teaspoons dried thyme
- 3/4 teaspoon salt
- 3/4 teaspoon each ground allspice, cinnamon and nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- 2 pork tenderloins(1 pound each)
Directions
- In a food processor, combine the orange juice, soy sauce, lemon juice, oil, onion, green onions, jalapeno, thyme, salt, allspice, cinnamon, nutmeg, ginger and pepper. Cover and process until smooth. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan.
- Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
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