By Mayo Clinic Staff members
This dry rub is encouraged by the warm and spicy taste of jerk seasoning.
Selection of servings
- 2 teaspoons firmly packed brown sugar
- one teaspoon ground allspice
- one teaspoon ground cinnamon
- one/2 teaspoon ground ginger
- one/2 teaspoon onion powder
- one/2 teaspoon garlic powder
- one/4 teaspoon cayenne pepper
- one/eight teaspoon ground cloves
- three/4 teaspoon salt, divided
- one/2 teaspoon freshly ground black pepper
- one pork tenderloin, about one pound, trimmed of obvious fats
- 2 teaspoons white vinegar
- one one/2 teaspoons dim honey
- one teaspoon tomato paste
In a modest 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 combination over the pork and let stand for fifteen minutes.
In a different modest bowl, merge the vinegar, honey, tomato paste and the remaining one/4 teaspoon salt. Whisk to blend. Established aside.
Get ready a warm fire in a charcoal grill or warmth a gas grill or broiler (grill) to medium-high or four hundred F. Away from the warmth supply, evenly coat the grill rack or broiler pan with cooking spray. Place the cooking rack 4 to six inches from the warmth supply.
Spot the pork on the grill rack or broiler pan. Grill or broil at medium-high warmth, turning a number of times, right until browned on all sides, three to 4 minutes complete. Take away to a cooler part of the grill or lower the warmth and continue cooking for fourteen to 16 minutes.
Baste with the vinegar-honey glaze and continue cooking right until the pork is somewhat pink within and an prompt-examine thermometer inserted into the thickest part reads 160 F, three to 4 minutes extended. Transfer to a reducing board and let amazing for five minutes prior to slicing.
To serve, slice the pork tenderloin crosswise into 16 items and prepare on a warmed serving platter, or divide the slices among the specific plates.
Dietary assessment for every serving
Serving sizing: 4 slices
- Cholesterol seventy four mg
- Calories 143
- Sodium 509 mg
- Full fats 2.five g
- Full carbohydrate six g
- Saturated fats one g
- Dietary fiber one g
- Trans fats Trace
- Added sugars .five g
- Monounsaturated fats one g
- Protein 24 g
- Full sugars .five g
- Sweets one/2
- Meats, poultry and fish three
- Protein and dairy one
- Sweets one/2
- Meat and meat substitutes three
- Sweets, desserts and other carbohydrates one/2
This recipe is a single of one hundred fifty recipes gathered in “The New Mayo Clinic Cookbook,” posted by Mayo Clinic Well being Information and facts and Oxmoor Household, and winner of a James Beard award.