Caribbean Pork Tenderloin

By vealam

Ingredients

• For the Jerk Seasoning:
• 2 (1 lb) pork tenderloins
• 2 Tbsp olive oil
• 2 tsp kosher salt
• 1 tsp fresh ground black pepper
• 1/2 tsp ground cumin
• 1/2 tsp chipotle powder
• 1/2 tsp cinnamon
• 1/4 tsp ground allspice
• 1/8 tsp ground cloves
• For the Mango-Ginger Glaze:
• 1 cup mango ginger chutney
• 1 Tbsp butter
• 2 Tbsp dark rum
• juice and zest from 2 limes
• 2 Tbsp brown sugar (light or dark)

Details

Servings 1
Adapted from tideandthyme.com

Preparation

Step 1

Combine the seasoning ingredients. Apply a light coating of olive oil to pork tenderloins. Apply the rub generously on the pork using the entire mixture.
Meanwhile, start working on your glaze. In a sauce pan, combine all ingredients and let simmer on low for 10 minutes. Divide the glaze evenly among two bowls- one to use as a glaze for grilling and the other to serve with the pork at dinner.
Preheat your grill to medium-high (400 degrees), creating an direct and indirect cooking zone. Cook the pork tenderloin on indirect heat for 6 minutes per side, for a total of 12 minutes. Coat with with the glaze on both sides before the final sear. Sear the pork on each side for 4 minutes or until it registers 145 degrees. Pull off the grill and tent under foil for 10 minutes.
Serve with reserved sauce on the side.