Jamaican barbecued pork tenderloin – Mayo Clinic

Variety of servings

Serves four

Substances

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

Instructions

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.

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.