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

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

Directions


Grate orange peel with the fine edge of a grater to make 1 teaspoon zest; avoid the bitter
white pith. Cut orange in half and squeeze for 2 tablespoons juice. Combine orange zest a
nd juice with remaining marinade ingredients in a 1-gallon sealable plastic bag; blend wel
l. Add pork; seal bag and toss to coat. Set asideto marinate 30 minutes or marinate in ref
rigerator 60 minutes.
Heat oven to 450 degrees. Remove pork from marinade and place on a rack in an open roastin
g pan or baking sheet. Option: Pork may also be cooked over indirect heat on a charcoal or
gas grill.
Cook 20 to 30 minutes, or until internal temperature in center of tenderloin reaches 150 d
egrees for Medium doneness. Let pork stand 10 minutes before carving into thin slices. Por
k should have a light pink blush in the center.

Nutritional Information


No Nutritional Information Available


Source


Cooking Connection