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Jamaican Pork Tenderloin Roast

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How to Make Jamaican Pork Tenderloin Roast

One of the most pleasurable ways to eat lean meat is to pair it with fruit. Here, a small amount of tropical fruit juice goes a long way, adding unique flavor, succulence, and a boost of antioxidants. This roast is delightful paired with butternut squash, sweet potatoes, or dark leafy greens.


10 min (plus marinating time and resting time) prep time


20 min cook time


4servings


6 slices

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Step-By-Step Instructions:

  1. Place the pork in a large sealable food container. In a medium bowl, whisk together 1/2 cup of the nectar, half of the scallions, the soy sauce, oil, gingerroot, cinnamon, and hot pepper sauce. Pour the mixture into the container, seal tightly, and refrigerate at least 4 hours or overnight, rotating the pork occasionally. Separately cover and chill the remaining nectar and scallions.
  2. Preheat the oven to 450°F. Remove the nectar and scallion from the refrigerator. Place the marinated pork on an unbleached parchment paper–lined baking pan. Discard the remaining marinade. (Alternatively, you can boil the remaining marinade for at least 2 minutes for safe use as a sauce with the meal.) Roast the pork until cooked through, but very slightly pink in the middle, about 20 minutes (or to an internal temperature of 145°F). Let stand at least 5 minutes before slicing.
  3. Cut the pork into 24 slices. Fan out 6 slices per plate. Drizzle with reserved nectar, garnish with remaining scallion, and serve.
Dinner
Main Dish
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Nutrition facts

4 Servings



  • Serving Size

    6 slices


  • Amount per serving



    Calories





    170

  • % Daily value*

  • Total Fat
    4.5g

    6%

    • Saturated Fat
      1g

      5%
    • Trans Fats
      0g

  • Cholesterol
    60mg

    20%

  • Sodium
    490mg

    21%

  • Total Carbohydrate
    7g

    3%

    • Dietary Fiber
      1g

      4%
    • Total Sugars
      2g

  • Protein
    22g

  • Potassium
    415mg
    9%

Ingredients

lean pork tenderloin (well trimmed)
1 lbs

apricot or mango nectar (not from concentrate) (divided)
1/2 cup plus 3 tbsp

green onion (scallion) (green and white parts, thinly sliced, divided)
2 whole

lower sodium soy sauce
3 tbsp

grapeseed oil
1 1/2 tsp

fresh gingerroot (grated)
1 tbsp

ground cinnamon
1/4 tsp

hot pepper sauce
1/4 tsp

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