In this recipe you make your own jerk seasoning. Use a meat thermometer to test when the meat is done. (145) This will ensure a nice juicy tenderloin.
Ingredients
1 16oz—————————————–pork tenderloin
1/8 teaspoon———————————ground cloves
1/4 teaspoon———————————cayenne pepper
1/2 teaspoon———————————ground ginger
1/2 teaspoon———————————garlic powder
1/2 teaspoon———————————onion powder
1 teaspoon————————————ground allspice
1 teaspoon————————————ground cinnamon
2 teaspoons———————————–brown sugar, firmly packed
3/4 teaspoon———————————salt, divided
1/2 teaspoon———————————black pepper
1 1/2 teaspoons—————————–dark honey
1 teaspoon———————————–tomato paste
2 teaspoons———————————-white vinegar
Directions
1. In a bowl, combine the ginger, allspice, garlic powder, onion powder, cayenne pepper, cinnamon, cloves, brown sugar, 1/2 teaspoon of the salt and the black pepper.
2. Place the meat into the bowl and rub the spice mixture over the pork. Let stand for 15 minutes.
3. Heat grill, gas or charcoal, to medium high.
4. Combine the honey, tomato paste, vinegar and the remaining 1/4 teaspoon salt in a small bowl.
5. Mix. Set aside.
6. Put the pork on the grill rack or broiler pan. Grill at medium-high heat, browning on all sides, turning if needed, about 3 minutes on each side.
7. Reduce the heat and cook for about 15minutes.
8. Baste every 3 minutes with the honey/vinegar mixture and cook until meat thermometer inserted into the thickest part reads 140 degrees.
9. Transfer to a cutting board, tent with foil and let rest about 10 minutes.
10. Slice pork across the grain, arrange in a nice pattern on plates.