Jamaican Pork Tenderloin
Save one for later! You'll thank yourself when preparing Islander's Salad using leftover pork tenderloin from tonight's dinner.
- Pork Tenderloins
- 2 pork tenderloins (about 1 pound each)
- 4 teaspoons chili powder
- 1 tablespoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon cayenne pepper
- Apples and Vegetables
- 2 medium Braeburn or Granny Smith apples, cored and cut crosswise
- 2 large sweet potatoes (1-1 1/4 pounds), peeled and cut into 1-inch wedges
- 1 large yellow onion, cut into 1-inch wedges
- 1 tablespoon olive oil
- 1/4 cup maple-flavored syrup
Preheat oven to 425°F. For pork, place pork tenderloins side by side but not touching in Large Bar Pan. Combine chili powder, salt, cinnamon and cayenne pepper in 1-Cup Prep Bowl. Rub 2 tablespoons of the seasoning mixture over entire surface of tenderloins. Reserve remaining seasoning mixture.
For apples and vegetables, core apples with The Corer™. Cut apples crosswise in half using Chef's Knife. Slice sweet potatoes and onion into 1-inch wedges. Place oil and remaining seasoning mixture in Stainless (6-qt.) Mixing Bowl; mix well. Add apples and vegetables; toss to coat using Mix ‘N Scraper®.
Place apples and vegetables in pan surrounding tenderloins. Bake 25-30 minutes for medium (160°F) to well (170°F) doneness. Remove from oven; tent with aluminum foil and let stand 10 minutes.
Wrap and refrigerate one tenderloin for up to 4 days for later use in Islander's Salad. Carefully pour off pan juices to measure 1/4 cup. Add maple-flavored syrup; mix well. Carve remaining tenderloin into thin slices using Forged Carving Set. Arrange tenderloin slices, apples and vegetables on serving platter. Serve with pan juices.
- 4 servings
Nutrients per serving:
Calories 360, Total Fat 9 g, Saturated Fat 2.5 g, Cholesterol 65 mg, Carbohydrate 47 g, Protein 25 g, Sodium 990 mg, Fiber 7 g
U.S. Diabetic exchanges per serving:
2 starch, 1/2 fruit, 3 low-fat meat (2 1/2 carb)
Save one cooked pork tenderloin for another day to make this recipe: Islander's Salad
Check the internal temperature of the meat after 25 minutes of roasting to be sure it doesn't become overcooked.
Be sure to remove the “silver skin” from pork tenderloin before cooking. Silver skin is the membrane sometimes left on the pork tenderloin after the fat has been removed. To remove the membrane, slip the tip of the Utility Knife between the skin and the meat and lift slightly as you slice it off.