Best Carribean Pork Tenderloin Recipes

CARIBBEAN PORK TENDERLOIN

Caribbean Pork Tenderloin image

Flavorful ingredients such as citrus, cilantro, pepper and garlic weave their way through Latin American cuisines, giving the dishes marvelous flavor. Little preparation and cooking is needed to bring this pork tenderloin and plantain dish to the table, and it has the added benefit of being low in fat and cholesterol.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

2 lean pork tenderloins, about 1/2 pound each
1 teaspoon grated orange peel
1/2 cup orange juice
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon cracked black pepper
2 garlic cloves, cut in half
1 teaspoon cornstarch
1/4 teaspoon salt
1 teaspoon vegetable oil
1 large plantain, cut into 1/4-inch slices

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.

Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg

CARIBBEAN PORK WITH AVOCADO-PINEAPPLE SALSA

Caribbean Pork with Avocado-Pineapple Salsa image

This lean pork tenderloin gains lots of flavor from its spice rub and its side of Avocado-Pineapple Salsa.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 45m

Number Of Ingredients 9

Ingredients

2 tablespoons light-brown sugar
2 teaspoons coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
2 pork tenderloins (about 12 ounces each)
1 tablespoon vegetable oil
Avocado-Pineapple Salsa

Steps:

To create Spice Rub: In a small bowl, combine light-brown sugar, salt, cinnamon, cumin, allspice, and ground pepper.
Heat broiler, with rack 4 inches from heat source. Line a broilerproof rimmed baking sheet with foil. Place pork on pan; rub all over with oil, and coat evenly with spice rub.
Broil, turning occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 15 to 20 minutes.
Wrap loosely with foil in pan; let rest 5 to 10 minutes before slicing thinly. Serve with the salsa.

Nutrition Facts : Calories 374 g, Fat 17 g, Fiber 3 g, Protein 36 g

GRILLED CARIBBEAN PORK TENDERLOIN

Grilled Caribbean Pork Tenderloin image

A peppy spice rub takes grilled pork tenderloin to the Caribbean. A citrus and cilantro fruit combo seals in the tropics.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

2 cups cut-up assorted fresh fruit (such as cantaloupe, honeydew melon, grapes, papaya and mango)
1 tablespoon chopped fresh cilantro
1 to 2 teaspoons lime juice
4 teaspoons ground nutmeg
4 teaspoons ground cumin
4 teaspoons garlic salt
3 teaspoons ground cinnamon
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1 pork tenderloin (1 1/4 pounds)

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.

Nutrition Facts : Calories 305, Carbohydrate 13 g, Cholesterol 125 mg, Fat 1, Fiber 2 g, Protein 45 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 820 mg

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

Caribbean Pork Tenderloin with Rum Jezebel Sauce Recipe - (4.4/5) image

Provided by june

Number Of Ingredients 12

Ingredients

Rum Jezebel Sauce:
2 (3/4 to 1 lb) pork tenderloins
3 tbsp orange juice
2 tbsp light brown sugar
1 tbsp Caribbean jerk seasoning
1/2 tsp salt
Rum Jezebel Sauce
1/2 cup orange marmalade (or pineapple preserves)
1/2 cup apple jelly
1/2 (5.25 oz) jar Creole mustard
1/4 tsp Caribbean jerk seasoning
1 1/2 tsps dark rum or orange juice

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.

CITRUS-SPICE CARIBBEAN/CUBAN MARINADE FOR PORK, BEEF, CHICKEN

Citrus-Spice Caribbean/Cuban Marinade for Pork, Beef, Chicken image

The perfect blend of citrus and spice for a taste straight from the islands. Prep time doesn't include marinating time.

Provided by LizzyGirl09

Categories Caribbean

Time 10m

Yield 1 marinade, 4 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons lime juice
2 -4 garlic cloves, minced
1/2 cup finely chopped onion
2 teaspoons ground black pepper
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 dash ground cloves
1 teaspoon chili powder