Wish Upon A Dish: Jamaican Pork Tenderloin

November 19, 2010

Jamaican Pork Tenderloin

This dish is not what you are thinking. It is not a pork tenderloin rubbed with Jamaican spices and roasted.

It is a tenderloin, baked in a tomato-based Jamaican spiced sauce.

I don't remember where I first saw this recipe but I know I have been making this for 25 years. I gave my sister this recipe for her Jr. Woman's League cookbook and based on my niece's age, 25 years is about right.

This is my 'Go To' recipe when we have dinner guests. Easy to make, tasty and different, the tenderloin is always that....tender.
You can brown it ahead of time, make the braising sauce and set it in the oven.

Right before you are ready to eat, bake for 30 minutes.

Serve with a roasted vegetable and rice (or polenta) and you can actually sit down with your company and have a stressless dinner party.

Low in calories, Diabetic Friendly and Gluten-Free (if you leave out the pat of butter at the end), it is good for everyone, so no problem if your guests have dietary concerns. Pretty fantastic, huh?

Jamaican Tenderloin
Serves 4, can be doubled successfully
* 1- 1/2 pound pork tenderloin, trimmed of silver skin
* 1 cup marinara sauce
* 1/2 tsp cinnamon
* 1/2 tsp red pepper flakes
* 1/2 tsp dried thyme leaves
* 1/8 tsp freshly grated nutmeg
* 1 tablespoon brown sugar
* salt & pepper
* 1 bay leaf
* 1/2 cup vermouth
* 1 tablespoon of butter for finishing

1. Brown pork on all sides in an oven save dish.
2. To marinara sauce add all the spices, sugar, salt & pepper and bay leaf.
3. Pour mixture over pork, and then pour vermouth over that. Do not stir in the vermouth. Cover with lid or foil, and bake for 25 minutes in a 375F oven.
4. Instant read thermometer should read 145 degrees. Remove pork to a warmed platter and cover with foil.
5. Remove bay leaf from sauce. Stir in butter. Slice pork into 1/2" diagonal slices and pour sauce over. Serve.

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