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Jamaican barbecued pork tenderloin – Mayo Clinic

By Mayo Clinic Staff members

Dietitian’s tip:

This dry rub is impressed by the hot and spicy flavor of jerk seasoning.

Quantity of servings

Serves four


  1. two teaspoons firmly packed brown sugar
  2. one teaspoon ground allspice
  3. one teaspoon ground cinnamon
  4. one/two teaspoon ground ginger
  5. one/two teaspoon onion powder
  6. one/two teaspoon garlic powder
  7. one/four teaspoon cayenne pepper
  8. one/8 teaspoon ground cloves
  9. three/four teaspoon salt, divided
  10. one/two teaspoon freshly ground black pepper
  11. one pork tenderloin, about one pound, trimmed of visible fats
  12. two teaspoons white vinegar
  13. one one/two teaspoons dark honey
  14. one teaspoon tomato paste


In a compact bowl, incorporate the brown sugar, allspice, cinnamon, ginger, onion powder, garlic powder, cayenne pepper, cloves, one/two teaspoon of the salt and the black pepper. Rub the spice mixture in excess of the pork and permit stand for fifteen minutes.

In another compact bowl, incorporate the vinegar, honey, tomato paste and the remaining one/four teaspoon salt. Whisk to blend. Established apart.

Prepare a hot hearth in a charcoal grill or heat a gas grill or broiler (grill) to medium-higher or four hundred F. Away from the heat resource, frivolously coat the grill rack or broiler pan with cooking spray. Position the cooking rack four to six inches from the heat resource.

Put the pork on the grill rack or broiler pan. Grill or broil at medium-higher heat, turning several situations, until browned on all sides, three to four minutes complete. Get rid of to a cooler aspect of the grill or lower the heat and proceed cooking for fourteen to sixteen minutes.

Baste with the vinegar-honey glaze and proceed cooking until the pork is a little bit pink within and an instant-read thermometer inserted into the thickest aspect reads a hundred and sixty F, three to four minutes for a longer period. Transfer to a reducing board and permit great for five minutes right before slicing.

To serve, slice the pork tenderloin crosswise into sixteen pieces and prepare on a warmed serving platter, or divide the slices amid particular person plates.

Dietary assessment for every serving

Serving dimension: four slices

  • Cholesterol seventy four mg
  • Calories 143
  • Sodium 509 mg
  • Complete fats two.five g
  • Complete carbohydrate six g
  • Saturated fats one g
  • Nutritional fiber one g
  • Trans fats Trace
  • Additional sugars .five g
  • Monounsaturated fats one g
  • Protein 24 g
  • Complete sugars .five g

This recipe is a single of 150 recipes gathered in “The New Mayo Clinic Cookbook,” revealed by Mayo Clinic Overall health Info and Oxmoor Home, and winner of a James Beard award.