Jamaican Jerk Pork Tenderloin

Succulent pork tenderloin rubbed with warm island spices, roasted until tender and served with tender braised cabbage and sweet peppers.

• Prep: 10 min
• Cook: 25 min
• Total: 35 min
• Servings: 4
• Cuisine: Jamaican
• Difficulty: Easy
• Cost: $3.19/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Paleo
• High-Protein
• Low-Carb
• Low-Calorie
• Low-Sodium
• Low-Saturated-Fat
• Whole30
• Soy-Free
• Low-Fat

Tags

• roast
• bake
• healthy
• smoky

Ingredients

• 1.5 pound pork tenderloin (trimmed of fat)
• 1 tablespoon olive oil (divided)
• 1 teaspoon ground allspice
• 1 teaspoon dried thyme
• 0.5 teaspoon garlic powder
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 1 lime (juiced)
• 1 head green cabbage (shredded)
• 1 yellow bell pepper (sliced)

Instructions

1. Preheat the oven to 425°F and line a baking sheet with foil.
2. In a small bowl, mix ground allspice, dried thyme, garlic powder, ground cinnamon, salt, lime juice, and 1/2 tablespoon olive oil. Rub the spice mixture evenly over the pork tenderloin.
3. Place pork tenderloin on the baking sheet and roast for 20 to 22 minutes, until internal temperature reaches 145°F. Rest meat for 5 minutes before slicing.
4. While pork roasts, heat remaining 1/2 tablespoon olive oil in a large skillet over medium heat. Add shredded green cabbage and yellow bell pepper with 2 tablespoons of water, cooking covered for 7 minutes until tender.
5. Slice pork into medallions and serve warm alongside the braised cabbage and peppers.

Notes

Resting the pork tenderloin for 5 minutes retains all its natural juices.

Nutrition (per serving)

• Calories: 313
• Protein: 38.5 g
• Carbohydrates: 21.9 g
• Fat: 9.6 g
• Fiber: 7.9 g
• Sodium: 288 mg
• Saturated Fat: 2.8 g
• Sugar: 10.4 g
• Cholesterol: 113 mg