5 minutes (Marinating time: 30 to 60 minutes)
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 zest; avoid the bitter white pith. Cut orange in half and squeeze for 2 tablespoons juice. Combine orange zest and juice with remaining marinade ingredients in a 1-gallon sealable plastic bag; blend well. Add pork; seal bag and toss to coat. Set asideto marinate 30 minutes or marinate in refrigerator 60 minutes.
Heat oven to 450 degrees. Remove pork from marinade and place on a rack in an open roasting 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 degrees for Medium doneness. Let pork stand 10 minutes before carving into thin slices. Pork should have a light pink blush in the center.
No Nutritional Information Available
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