Jamaican Pork Tenderloin
Embark on a flavorful journey with this Jamaican Pork Tenderloin recipe, a harmonious blend of bold island spices and zesty marinades. Featuring tender pork infused with a vibrant mixture of soy sauce, fresh lime juice, honey, garlic, and aromatic spices like allspice, cinnamon, nutmeg, and smoked paprika, this dish delivers the quintessential taste of Caribbean cuisine. Marinated to perfection and roasted until juicy, each bite bursts with savory-sweet heat, thanks to a touch of cayenne and a garnish of fresh scallions. Ready in under an hour and perfect for weeknight dinners or special occasions, this oven-roasted pork tenderloin pairs wonderfully with rice, grilled vegetables, or a refreshing tropical salad. Bring the authentic flavors of Jamaica to your table with this easy yet elegant recipe!
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Recipe Information
Ingredients
- 2 pounds Pork tenderloin
- 0.25 cups Soy sauce
- 2 tablespoons Fresh lime juice
- 2 tablespoons Olive oil
- 2 tablespoons Honey
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 2 stalks Fresh scallions, chopped
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
Instructions
Trim the pork tenderloin of any excess fat and silver skin. Pat dry with paper towels.
In a medium bowl, whisk together soy sauce, lime juice, olive oil, honey, minced garlic, grated ginger, ground allspice, cinnamon, nutmeg, thyme, smoked paprika, cayenne pepper, salt, and black pepper to create the marinade.
Place the pork tenderloin in a large resealable plastic bag or shallow dish, and pour the marinade over it. Add the chopped scallions as well.
Seal the bag or cover the dish, and refrigerate for at least 2 hours or up to overnight to allow the flavors to infuse.
When ready to cook, preheat the oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil (additional, if necessary).
Remove the pork tenderloin from the marinade, letting excess marinade drip off. Reserve the marinade.
Sear the pork tenderloin in the hot skillet for 2-3 minutes on each side until browned.
Pour the reserved marinade into the skillet and transfer the skillet to the preheated oven.
Roast the pork tenderloin in the oven for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the pork tenderloin from the oven and transfer it to a cutting board. Let it rest for 5-10 minutes before slicing.
Serve the sliced pork tenderloin with the pan drippings spooned over the top. Garnish with additional chopped scallions if desired.
Nutrition Facts
Calories |
1695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 5986 mg | 260% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 36.4 g | ||
| Protein | 231.3 g | 463% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 164 mg | 13% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4720 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
