August 11, 2014

Jamaican Pork Tenderloin

This pork tenderloin recipe comes together so quickly but has great flavor without marinating.

Jamaican Pork Tenderloin
adapted from Joshua Trent

2 lb pork tenderloin
1/2 teaspoon ground ginger
1 teaspoon ground allspice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 teaspoons brown sugar, coconut palm sugar, or sucanat
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon tomato paste
2 teaspoons white wine vinegar or apple cider vinegar
1 1/2 teaspoon honey

Preheat oven to 425°F.

In a bowl, combine the spice rub ingredients.

Pat the meat dry with paper towels. Tenderloins don't always come trussed, so if you have two pieces, tie them together lengthwise using kitchen string in about 5 or 6 sections.

Rub spice mixture over tenderloin and allow to rest for 15 minutes.

Sear tenderloin in a large oven-safe skillet set on medium-high heat, about 1-2 minutes per side, or until browned. While searing, mix the honey, tomato paste and vinegar in a small bowl. When ready for the oven, brush mixture on top of the meat.

Place the tenderloin, still in the skillet, in the oven. Cook until a probe thermometer reaches 140-145°F, about 15-20 minutes.

Remove from oven and let rest uncovered for 10-15 minutes. Remove string and slice into 1/2 inch slices.

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