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Jerk-Marinated Pork Tenderloin
Prep Time:
5 minutes (Marinating time: 30 to 60 minutes)
Cook Time:
20 - 35 minutes
4 -8 servings

1 or 2 pork tenderloins (1 to 2 lbs. total)

1 oz. Los Chileros Jamaican Jerk Rub

1 orange, for juice and zest

1/4 cup dry white wine

2 tbsps. H-E-B Olive Oil

1 tsp. McCormick Sea Salt in grinder

1/4 Tbsp. McCormick Crushed Red Pepper Flakes


Grate orange peel with the fine edge of a grater to make 1 teaspoon ze
st; avoid the bitter white pith. Cut orange in half and squeeze for 2
tablespoons juice. Combine orange zest and juice with remaining marina
de ingredients in a 1-gallon sealable plastic bag; blend well. Add por
k; seal bag and toss to coat. Set asideto marinate 30 minutes or marin
ate in refrigerator 60 minutes.
Heat oven to 450 degrees. Remove pork from marinade and place on a rac
k in an open roasting pan or baking sheet. Option: Pork may also be co
oked over indirect heat on a charcoal or gas grill.
Cook 20 to 30 minutes, or until internal temperature in center of tend
erloin reaches 150 degrees for Medium doneness. Let pork stand 10 minu
tes before carving into thin slices. Pork should have a light pink blu
sh in the center.

Nutritional Information

No Nutritional Information Available


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