By Mayo Clinic Staff members

Dietitian’s idea:

This dry rub is encouraged by the warm and spicy taste of jerk seasoning.

Selection of servings

Serves 4


  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/4 teaspoon cayenne pepper
  8. one/eight teaspoon ground cloves
  9. three/4 teaspoon salt, divided
  10. one/2 teaspoon freshly ground black pepper
  11. one pork tenderloin, about one pound, trimmed of obvious fats
  12. 2 teaspoons white vinegar
  13. one one/2 teaspoons dim honey
  14. 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

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.