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Meat RecipesPork Recipes page 1PORK TENDERLOIN >>>>> >  Jamaican Pork Tenderloin Roast


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All Natural Diabetes Cookbook
by Jackie Newgent
One of the most pleasurable ways to eat lean meat is to pair it with fruit. Here, a small amount of tropical fruit juice goes a long way, adding unique flavor, succulence, and a little boost of antioxidants.
Serves 4, serving size: 6 slices


• 16 oz lean pork tenderloin, well trimmed (antibiotic free)
• 1/2 cup plus 3 Tbsp apricot, peach, papaya,or mango nectar, not from concentrate (divided use)
• 1/3 cup thinly sliced green onion
• 3 Tbsp naturally brewed reduced-sodium soy sauce
• 1½ tsp canola oil
• 1 Tbsp grated fresh ginger root
• 1/4 tsp ground cinnamon
• 1/4 tsp hot red pepper sauce


1. Place the pork in a large scalable plastic bag. In a medium bowl, whisk together 1/2 cup nectar, green onion, soy sauce, oil, ginger root, cinnamon, and hot pepper sauce. Pour the mixture into the bag, seal tightly, and refrigerate at least 4 hours or overnight, rotating bag occasionally.

2. Preheat the oven to 450°F. Place the marinated pork directly on a nonstick baking pan. Discard the bag and marinade. Roast for 20 minutes or until cooked through, but very slightly pink in the middle. Let stand at least 5 minutes before slicing.

3. Cut the pork into 24 slices. Fan out 6 slices per plate. Drizzle with remaining nectar and garnish with minced or thinly sliced green onion, if desired.

Exchanges: 3 lean meat; 150 calories, 39 calories from fat, 4 g total fat, 2 g saturated fat, 65 mg cholesterol, 160 mg sodium, 3 g total carbohydrate, 0 g dietary fiber, 3 g sugars, 23 g protein.

Fast Fix
Split up cooking techniques. First, pan-sear the roast in a large oven-safe skillet. Then finish roasting in the oven. It'll save a little time and add a little extra flavor from the browning.

Food Flair
Grill it! Heat the grill over medium heat. Remove the pork from the marinade and discard the marinade. Grill the pork until brown on all sides and very slightly pink in the middle. The grill marks formed on the pork will create a more beautiful presentation - and add that outdoor-cooked goodness.



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