Jamaican Barbecued Pork Tenderloin


This is one of those recipes that I could make in my sleep I’ve made it so much. It’s one of my favorites because you get a lot of flavor and great texture with very little effort. The downside is you need quite a few seasonings BUT if you love this recipe as much as I do, you’ll use up all those seasonings in no time.

I found this recipe on the Mayo Clinic site but I edited it for cooking indoors because, well, it was winter and there was a foot of snow on my grill. The only thing you’ll need are a few seasonings, a big oven-safe saute pan, a good set of tongs and a good side dish.  I like to wipe the pan out and make skillet potatoes while I’m letting the pork rest, which also cuts down on clean up!

Try it, I know you’ll love it.


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Jamaican Barbecued Pork Tenderloin


  • 1. Preheat oven to 425°F.
  • 2. Pat the meat dry with paper towels and trim fat as much as possible. Tenderloins don't always come trussed so if you have two pieces, tie them together lengthwise using kitchen string in about 5 or 6 sections.
  • 3. In a bowl, combine the spice rub ingredients. Rub over tenderloin and allow to rest for 15 minutes.
  • 4. Sear tenderloin in a large oven-safe skillet set on medium-high heat, about 1-2 minutes per side, or until browned. While searing, mix the honey, tomato paste and white wine vinegar in a small bowl. When ready for the oven, brush mixture generously on top of the meat.
  • 5. Place the tenderloin, still in the skillet, in the oven. Cook until a probe thermometer reaches 140-145°F, about 15-20 minutes.
  • 6. Remove from oven and let rest uncovered for 10-15 minutes. Remove string and slice into 1/2 inch slices.