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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

JAMAICAN PORK TENDERLOIN WITH SAUCE CARIBE Recipe

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This recipe for JAMAICAN PORK TENDERLOIN WITH SAUCE CARIBE is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. Pork tenderloin
3 tbsp. Fresh orange juice
1 1/2 tbsp. McCormick Gourmet Collection Jamaican Jerk Seasoning
1/2 c. Red currant jelly
1/4 c. Dijon mustard
1 1/2 tbsp. Dark rum or orange juice
Directions:
Directions:
1. Brush pork with 3 tbsp. fresh orange juice and rub evenly with jerk seasoning.
2. On the Grill: coat grill with oil or cooking spray; place pork on grill and cook over medium-high heat (350-400º) with lid closed for 10-minutes on each side or until meat thermometer registers 160º. In the Oven: coat rack in roasting pan, place pork on rack and cook at 375º for 40 minutes or until internal temperature reaches 160.º
3. Cut pork into diagonal slices and arrange on a serving platter.
4. Whisk together red currant jelly and Dijon Mustard in a saute pan over low heat and cook, whisking constantly, until thoroughly heated. Remove from heat and stir in 1 1/2 tbsp. rum (or orange juice).
5. Drizzle warm sauce over pork slices and serve with long grain or wild rice, if desired.
Personal Notes:
Personal Notes:
This recipe is from Southern Living. It also can be found at MyRecipe.com. It's one of my favorites. Enjoy!

 

 

 

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