Caribbean Pork Tenderloin with Rum Jezebel Sauce

Photo by June A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

  • 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

Directions

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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