JAMAICAN ROAST PORK
TENDERLOINS

We used both sweet and hot spices plus a dash of rum to make this fabulous roast. Serve it with oven roasted potatoes, or rice, black beans, and sautéed bananas.

ACTIVE TIME: 10 MIN · TOTAL TIME: 40 TO 45 MIN · MAKES: 6 MAIN-DISH SERVINGS

2 PORK TENDERLOINS (12 OUNCES EACH)

1 GARLIC CLOVE, MINCED

1 TABLESPOON BROWN SUGAR

1 TEASPOON GRATED LIME PEEL

½ TEASPOON GROUND GINGER

½ TEASPOON SALT

¼ TEASPOON GROUND BLACK PEPPER

6 TEASPOON GROUND NUTMEG

6 TEASPOON GROUND ALLSPICE

6 TEASPOON GROUND RED PEPPER
(CAYENNE)

2 TEASPOONS PLUS 2 TABLESPOONS
DARK RUM

1¼ CUPS CHICKEN BROTH



1 Preheat oven to 450ºF. Pat pork dry with paper towels. Place pork in small roasting pan (13" by 9"). Turn thin ends of the pork under for even thickness.

2 In cup, mix garlic, brown sugar, lime peel, ginger, salt, black pepper, nutmeg, allspice, ground red pepper, and 2 teaspoons rum. Use to rub on tenderloins. Pour ¼ cup broth into pan around pork.

3 Roast pork until meat thermometer inserted in center of each tenderloin reaches 155ºF, 30 to 35 minutes, adding ¼ cup more broth to roasting pan after 10 minutes and another ¼ cup after 20 minutes to prevent pan juices from burning. Internal temperature of meat will rise to 160ºF upon standing.

4 Transfer pork to platter; keep warm. Let stand 10 minutes to set juices for easier slicing.

5 Add remaining 2 tablespoons rum to roasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan; boil 1 minute. Add remaining ½ cup broth to pan; heat to boiling. Slice pork thin and serve with pan juices.

EACH SERVING: ABOUT 170 CALORIES | 24G PROTEIN | 3G CARBOHYDRATE | 5G TOTAL FAT (2G SATURATED) | 70MG CHOLESTEROL | 445MG SODIUM