Jerk Pork Tenderloin

Jerk Pork Tenderloin
Servings: 4 Prep 15 mins Marinate 6 hrs to 8 hrs Cook 14 mins Grill 5 mins

Ingredients

  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons lime juice
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, chopped
  • 1/2 teaspoon hot sauce
  • 1 pork tenderloin (about 1 1/4 pounds)
  • 8 thin slices prepared polenta (such as Zerto) from an 18-ounce package (about 8 ounces)
  • 1 14 1/2 ounce can stewed tomatoes
  • 1 6 ounce bag baby spinach blend, steamed (optional)

Make It

1. In a small bowl, combine allspice, thyme, salt and pepper. Set aside 1/2 teaspoon. Stir into the remaining spices the lime juice, 1 tablespoon of the oil, the garlic and hot sauce. Place pork in a resealable plastic bag and spoon in the spice and lime juice mixture. Shake to coat pork with mixture. Refrigerate for 6 to 8 hours.

2. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat; add pork and cook 12 to 14 minutes, until internal temperature reaches 140 degrees F, turning so all sides brown. Remove to a plate.

3. Heat a lightly greased stovetop grill pan and grill the polenta slices about 5 minutes, turning once.

4. Heat stewed tomatoes and stir in reserved 1/2 teaspoon seasoning mix.

5. Slice pork and serve over a bed of spinach, if desired, with the grilled polenta and stewed tomatoes.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 269, Fat, total (g): 11, chol. (mg): 74, sat. fat (g): 2, carb. (g): 17, fiber (g): 2, pro. (g): 26, sodium (mg): 782, Percent Daily Values are based on a 2,000 calorie diet.