Sunday, March 14, 2010

Jamaican Barbecued Pork Tenderloin

"As lean as chicken breast, pork tenderloin has a milder, slightly sweet flavor.  Here, it's coated with a jerk-style spice rub and grilled or broiled."

2 t firmly packed brown sugar
1 t ground allspice
1 t ground cinnamon
1/2 t ground ginger
1/2 t ground onion powder
1/2 t garlic powder
1/4 t cayenne pepper
1/8 t ground cloves
3/4 t salt
1/2 t freshly ground black pepper
1 pork tenderloin (about 1 lb, trimmed of visible fat)
2 t white vinegar
1 1/2 t dark honey
1 t tomato paste

In a small bowl, combine the brown sugar, allspice, cinnamon, ginger, onion powder, garlic powder, cayenne, cloves, 1/2 teaspoon of the salt, and the black pepper.

Rub the spice mixture over the pork and let stand for 15 minutes.

In another small bowl, combine the vinegar, honey, tomato paste, and the remaining 1/4 teaspoon salt, whisk to blend.  Set aside.

Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler to medium-high or 400 F.  Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray.  Position the cooking rack 4-6 inches from the heat source.

Place the pork on the grill rack or broiler pan.  Grill or broil at medium-high heat, turning several times, until browned on all sides, 3-4 minutes total.  Remove to a cooler park of the grill or reduce the heat and continue cooking for 14-16 minutes.  Baste with the glaze and continue cooking until the pork is slightly pink inside and an instant-read thermometer inserted into the thickest part reads 160 F, 3-4  minutes longer.  Transfer to a cutting board and let rest for 5 minutes before slicing.

To serve, slice the pork tenderloin crosswise into 16 pieces and arrange on a warmed serving platter, or divide the slices among individual plates.

Serves 4

My Review

I love making pork tenderloin because it is so versatile.  This jerk-style version has all the right flavors and spice.  Since it's not bbq season yet, I baked my tenderloin in the oven at 400 F for about 25 mins until 160 F.  It was juicy and perfect!  Ya mon!

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