Jamaican Jerk Pork Tenderloin
Juicy oven roasted Jamaican jerk pork tenderloin with complementary flavors of bacon and orange with a brown sugar glaze.
Servings 6 servings
Calories 546kcal
Ingredients
- 2- 2 1/2 lb. pork tenderloin
- 1 Tbsp. olive oil
- 4 slices bacon
- 1 Tbsp. brown sugar
Rub
- 1 Tbsp. brown sugar
- 2 Tbsp. Jamaican jerk seasoning
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 T orange zest
Glaze
- 1/2 cup brown sugar
- 2 Tbsp. red wine vinegar
- 1/2 tsp. dijon mustard
- 1 Tbsp. fresh squeezed orange juice
Instructions
- Preheat oven to 375°F (190°C). In a small bowl combine 2 Tbsp. brown sugar, Jamaican jerk seasoning, salt, pepper, and orange zest. Rub tenderloins with seasoning mixture.
- Heat olive oil in a skillet over high heat and when hot add tenderloins. Sear each side for 1 minute, until lightly browned. Remove tenderloins from skillet and put in roasting pan.
- Dredge bacon in 1 Tbsp. brown sugar and top each tenderloin with 2 pieces of bacon. Add pan to pre-heated oven and roast for 20-30 minutes until a meat thermometer inserted into the roast reads 150 degrees F, then remove from oven.
- Half way through the pork's roasting time, deglaze skillet that pork was seared in with vinegar over medium heat. add dijon, orange juice, and brown sugar and simmer for about 3 minutes until sauce starts to reduce.
- Spoon sauce over roasts and broil roasts on low for 2-5 minutes to crisp bacon and raise temperature to 155 - 160 degrees. Crack the oven door open while broiling and watch to prevent tenderloins from burning.
- Remove pork from oven and let sit 10 minutes before carving to allow pork to fully cook and flavors to meld.
Nutrition
Calories: 546kcal | Carbohydrates: 24g | Protein: 73g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 231mg | Sodium: 608mg | Potassium: 1411mg | Fiber: 1g | Sugar: 23g | Vitamin C: 2.6mg | Calcium: 36mg | Iron: 3.5mg