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Caribbean Pork Tenderloin with Rum Jezebel Sauce


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Rate this recipe 4.4/5 (5 Votes)


  • Rum Jezebel Sauce:
  • 2 (3/4 to 1 lb) pork tenderloins
  • 3 tbsp orange juice
  • 2 tbsp light brown sugar
  • 1 tbsp Caribbean jerk seasoning
  • 1/2 tsp salt
  • Rum Jezebel Sauce
  • 1/2 cup orange marmalade (or pineapple preserves)
  • 1/2 cup apple jelly
  • 1/2 (5.25 oz) jar Creole mustard
  • 1/4 tsp Caribbean jerk seasoning
  • 1 1/2 tsps dark rum or orange juice


Servings 6


Step 1

Brush pork tenderloins with orange juice. Stir together brown sugar, Caribbean jerk seasoning and salt. Rub mixture evenly over pork tenderloins. Place on a lightly greased rack in a roasting pan.
Bake at 425 degrees for 25 to 30 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees. Remove pork from oven, and loosely cover with aluminum foil. Let stand until thermometer registers 160 degrees (about 5 minutes). Serve with Rum Jezebel Sauce.
For sauce, whisk together orange marmalade (or pineapple preserves), apple jelly and remaining ingredients. Cover and chill until ready to serve.


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