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Jamaican barbecued pork tenderloin – Mayo Clinic

By Mayo Clinic Personnel

Dietitian’s suggestion:

This dry rub is influenced by the very hot and spicy flavor of jerk seasoning.

Range of servings

Serves four


  1. 2 teaspoons firmly packed brown sugar
  2. one teaspoon ground allspice
  3. one teaspoon ground cinnamon
  4. one/2 teaspoon ground ginger
  5. one/2 teaspoon onion powder
  6. one/2 teaspoon garlic powder
  7. one/four teaspoon cayenne pepper
  8. one/eight teaspoon ground cloves
  9. three/four teaspoon salt, divided
  10. one/2 teaspoon freshly ground black pepper
  11. one pork tenderloin, about one pound, trimmed of visible fat
  12. 2 teaspoons white vinegar
  13. one one/2 teaspoons darkish honey
  14. one teaspoon tomato paste


In a compact bowl, merge the brown sugar, allspice, cinnamon, ginger, onion powder, garlic powder, cayenne pepper, cloves, one/2 teaspoon of the salt and the black pepper. Rub the spice mixture in excess of the pork and enable stand for 15 minutes.

In an additional compact bowl, merge the vinegar, honey, tomato paste and the remaining one/four teaspoon salt. Whisk to mix. Established aside.

Prepare a very hot fire in a charcoal grill or warmth a fuel grill or broiler (grill) to medium-significant or 400 F. Absent from the warmth source, evenly coat the grill rack or broiler pan with cooking spray. Position the cooking rack four to 6 inches from the warmth source.

Area the pork on the grill rack or broiler pan. Grill or broil at medium-significant warmth, turning numerous times, until browned on all sides, three to four minutes total. Take out to a cooler element of the grill or minimize the warmth and carry on cooking for 14 to sixteen minutes.

Baste with the vinegar-honey glaze and carry on cooking until the pork is marginally pink within and an fast-examine thermometer inserted into the thickest element reads one hundred sixty F, three to four minutes for a longer time. Transfer to a slicing board and enable awesome for 5 minutes before slicing.

To provide, slice the pork tenderloin crosswise into sixteen parts and prepare on a warmed serving platter, or divide the slices among unique plates.

Dietary examination for every serving

Serving sizing: four slices

  • Cholesterol 74 mg
  • Energy 143
  • Sodium 509 mg
  • Overall fat 2.5 g
  • Overall carbohydrate 6 g
  • Saturated fat one g
  • Nutritional fiber one g
  • Trans fat Trace
  • Included sugars .5 g
  • Monounsaturated fat one g
  • Protein 24 g
  • Overall sugars .5 g

This recipe is a person of a hundred and fifty recipes gathered in “The New Mayo Clinic Cookbook,” released by Mayo Clinic Health Data and Oxmoor Home, and winner of a James Beard award.