Best Caribbean Pork Tenderloin Recipes

GRILLED CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
• Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.

CARIBBEAN STYLE PORK TENDERLOIN SANDWICHES

Steps:

• Coat a Dutch oven with cooking spray; place oven on medium-high heat until hot.
• Add tenderloins and cook about 10 minutes or until browned.
• Turn occasionally.
• Combine the apple cider or juice with the remaining ingredients in a bowl.
• Pour over the tenderloins.
• Insert a meat thermometer into the thickest portion of the tenderloin.
• Bring to a boil.
• Reduce heat and simmer covered, for about 40 minutes or until thermometer reads 160°F.
• Occasionally, baste with the pan juices.
• When done, remove tenderloins to a cutting board and allow to stand for at least 10 minutes before slicing.
• While the tenderloins are resting, heat the juices to boiling and cook until they are reduced to a thick syrupy sauce (about 10 minutes).
• Slice the tenderloins diagonally across the grain into thin slices.
• Serve on a baguette or roll sliced in half lengthwise.
• Top the sliced pork with the"sauce".

CARIBBEAN PORK TENDERLOIN WITH PEACH SALSA

Steps:

• 1. In a small bowl, combine the first 9 ingredients; set aside.
• 2. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over the pork.
• 3. Grill, covered, over medium heat for 9 to 11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing.
• 4. Serve with salsa.

GRILLED CARIBBEAN PORK TENDERLOIN

Steps:

• Mix all Fruit ingredients. Cover and refrigerate until serving.
• Mix all Spice Rub ingredients. Place pork in heavy-duty resealable food-storage plastic bag. Sprinkle with Spice Rub. Turn bag several times to coat pork. Seal bag; refrigerate 15 minutes.
• Heat coals or gas grill for direct heat. Remove pork from bag. Cover and grill pork 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Serve with fruit mixture.

CARIBBEAN PORK TENDERLOIN

Steps:

• Trim fat from pork. Cut pork across grain into 1/8-inch slices. Mix orange peel, orange juice, cilantro, lime juice, pepper and garlic in large glass or plastic bowl. Stir in pork. Cover and refrigerate 30 minutes.
• Remove pork from marinade; drain, reserving marinade. Stir cornstarch and salt into marinade; set aside.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook pork in oil about 4 minutes, stirring frequently, until no longer pink. Stir in plantain. Cook 2 to 3 minutes, stirring frequently, until plantain is brown and slightly soft. Stir in marinade mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.

CARIBBEAN PORK TENDERLOIN WITH RUM JEZEBEL SAUCE RECIPE - (4.4/5)

Steps:

• Brush pork tenderloins with orange juice. Stir together brown sugar, Caribbean jerk seasoning and salt. Rub mixture evenly over pork tenderloins. Place on a lightly greased rack in a roasting pan. Bake at 425 degrees for 25 to 30 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees. Remove pork from oven, and loosely cover with aluminum foil. Let stand until thermometer registers 160 degrees (about 5 minutes). Serve with Rum Jezebel Sauce. For sauce, whisk together orange marmalade (or pineapple preserves), apple jelly and remaining ingredients. Cover and chill until ready to serve.

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.