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Jamaican Pork Tenderloin Roast
10 min (plus 4 hr marinating and resting time) prep time
20 min cook time
4servings
Recipe by
Jackie Newgent, RDN, CDN
Source
The All-Natural Diabetes Cookbook, 2nd Edition
Photo by
Tara Donne Photography
How to Make Jamaican Pork Tenderloin Roast
One of the most pleasurable ways to eat lean meat is to pair it with fruit. Here, a small amount of tropical fruit juice goes a long way, adding unique flavor, succulence, and a boost of antioxidants. This roast is delightful paired with butternut squash, sweet potatoes, or dark leafy greens.
10 min (plus 4 hr marinating and resting time) prep time
20 min cook time
4servings
6 slices
Print Recipe >
Step-By-Step Instructions:
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Place the pork in a large sealable food container. In a medium bowl, whisk together 1/2 cup of the nectar, half of the scallions, the soy sauce, oil, gingerroot, cinnamon, and hot pepper sauce. Pour the mixture into the container, seal tightly, and refrigerate at least 4 hours or overnight, rotating the pork occasionally. Separately cover and chill the remaining nectar and scallions.
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Preheat the oven to 450°F. Remove the nectar and scallion from the refrigerator. Place the marinated pork on an unbleached parchment paper–lined baking pan. Discard the remaining marinade. (Alternatively, you can boil the remaining marinade for at least 2 minutes for safe use as a sauce with the meal.) Roast the pork until cooked through, but very slightly pink in the middle, about 20 minutes (or to an internal temperature of 145°F). Let stand at least 5 minutes before slicing.
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Cut the pork into 24 slices. Fan out 6 slices per plate. Drizzle with reserved nectar, garnish with remaining scallion, and serve.
Nutrition facts
4 Servings
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Serving Size
6 slices
- Amount per serving Calories 140
- % Daily value*
-
Total Fat
3g
4%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 75mg 25%
- Sodium 150mg 7%
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Total Carbohydrate
3g
1%
- Dietary Fiber 0g 0%
- Total Sugars 2g
- Added Sugars 2g 4%
- Protein 24g
- Potassium 490mg 10%
Ingredients
lean pork tenderloin (well trimmed)
1 lbs
apricot or mango nectar (not from concentrate) (divided use)
1/2 cup plus 3 tbsp
green onion (scallion) (green and white parts, thinly sliced, divided use)
2 stalks
lower sodium soy sauce
3 tbsp
grapeseed oil
1 1/2 tsp
fresh ginger (grated)
1 tbsp
ground cinnamon
1/4 tsp
hot pepper sauce
1/4 tsp
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