By Mayo Clinic Employees

Dietitian’s tip:

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

Variety of servings

Serves four


  1. two teaspoons firmly packed brown sugar
  2. one teaspoon floor allspice
  3. one teaspoon floor cinnamon
  4. one/two teaspoon floor ginger
  5. one/two teaspoon onion powder
  6. one/two teaspoon garlic powder
  7. one/four teaspoon cayenne pepper
  8. one/eight teaspoon floor cloves
  9. three/four teaspoon salt, divided
  10. one/two teaspoon freshly floor black pepper
  11. one pork tenderloin, about one pound, trimmed of noticeable fat
  12. two teaspoons white vinegar
  13. one one/two teaspoons dim honey
  14. one teaspoon tomato paste


In a tiny bowl, combine the brown sugar, allspice, cinnamon, ginger, onion powder, garlic powder, cayenne pepper, cloves, one/two teaspoon of the salt and the black pepper. Rub the spice mixture more than the pork and let stand for 15 minutes.

In a further tiny bowl, combine the vinegar, honey, tomato paste and the remaining one/four teaspoon salt. Whisk to blend. Established aside.

Prepare a warm fireplace in a charcoal grill or warmth a fuel grill or broiler (grill) to medium-significant or four hundred F. Absent from the warmth source, frivolously coat the grill rack or broiler pan with cooking spray. Position the cooking rack four to 6 inches from the warmth source.

Area the pork on the grill rack or broiler pan. Grill or broil at medium-significant warmth, turning many times, until finally browned on all sides, three to four minutes whole. Take away to a cooler section of the grill or decrease the warmth and proceed cooking for 14 to sixteen minutes.

Baste with the vinegar-honey glaze and proceed cooking until finally the pork is a little bit pink within and an instant-browse thermometer inserted into the thickest section reads one hundred sixty F, three to four minutes for a longer time. Transfer to a reducing board and let awesome for 5 minutes before slicing.

To provide, slice the pork tenderloin crosswise into sixteen pieces and arrange on a warmed serving platter, or divide the slices among the person plates.

Dietary examination per serving

Serving sizing: four slices

  • Cholesterol seventy four mg
  • Energy 143
  • Sodium 509 mg
  • Total fat two.5 g
  • Total carbohydrate 6 g
  • Saturated fat one g
  • Dietary fiber one g
  • Trans fat Trace
  • Added sugars .5 g
  • Monounsaturated fat one g
  • Protein 24 g
  • Total sugars .5 g

This recipe is one particular of a hundred and fifty recipes collected in “The New Mayo Clinic Cookbook,” published by Mayo Clinic Health Information and Oxmoor Home, and winner of a James Beard award.