Jamaican Pork Tenderloin with Sauce Caribe

Jamaican Pork Tenderloin with Sauce Caribe
Photo by www.myrecipes.com

Ingredients

  • 1 ½ tablespoons dark rum or orange juice
  • ¼ cup Dijon mustard
  • Garnishes: chopped honey-roasted USA PEANUTS, tropical edible flowers
  • 1 ½ tablespoons McCORMICK Gourmet Collection Jamaican Jerk Seasoning
  • 1 ½ tablespoons McCORMICK Gourmet Collection Jamaican Jerk Seasoning
  • Garnishes: chopped honey-roasted USA PEANUTS, tropical edible flowers
  • ½ cup red currant jelly
  • + 11 more ingredients
    • 1 ½ tablespoons dark rum or orange juice
    • ¼ cup Dijon mustard
    • 1 (9-inch) CIRCULON Straining Sauté Pan With Pouring Lip
    • 3 tablespoons fresh orange juice
    • 1 (9-inch) CIRCULON Straining Sauté Pan With Pouring Lip
    • 1 ½ pounds PORK Tenderloin
    • Long-grain and wild rice (optional)
    • Long-grain and wild rice (optional)
    • 1 ½ pounds PORK Tenderloin
    • 3 tablespoons fresh orange juice
    • All Natural PAM Original Cooking Spray

Brush pork with orange juice, and rub evenly with jerk seasoning. Coat food rack with cooking spray, and place on grill over medium-high heat (350° to 400°). Place pork on rack, and grill, covered with grill lid, 10 minutes on each side or until a meat thermometer inserted into thickest portion r...

View full recipe at My Recipes

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