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By Mayo Clinic Personnel&#13

Dietitian’s suggestion:

This dry rub is encouraged by the scorching and spicy flavor of jerk seasoning.

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Amount of servings

Serves 4&#13
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Elements

  1. 2 teaspoons firmly packed brown sugar
  2. 1 teaspoon ground allspice
  3. 1 teaspoon ground cinnamon
  4. 1/2 teaspoon floor ginger
  5. 1/2 teaspoon onion powder
  6. 1/2 teaspoon garlic powder
  7. 1/4 teaspoon cayenne pepper
  8. 1/8 teaspoon ground cloves
  9. 3/4 teaspoon salt, divided
  10. 1/2 teaspoon freshly floor black pepper
  11. 1 pork tenderloin, about 1 pound, trimmed of noticeable body fat
  12. 2 teaspoons white vinegar
  13. 1 1/2 teaspoons darkish honey
  14. 1 teaspoon tomato paste

Directions

In a smaller bowl, incorporate the brown sugar, allspice, cinnamon, ginger, onion powder, garlic powder, cayenne pepper, cloves, 1/2 teaspoon of the salt and the black pepper. Rub the spice combination more than the pork and enable stand for 15 minutes.

In an additional tiny bowl, merge the vinegar, honey, tomato paste and the remaining 1/4 teaspoon salt. Whisk to blend. Set apart.

Prepare a sizzling fire in a charcoal grill or warmth a fuel grill or broiler (grill) to medium-substantial or 400 F. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Place the cooking rack 4 to 6 inches from the warmth resource.

Place the pork on the grill rack or broiler pan. Grill or broil at medium-significant heat, turning various instances, till browned on all sides, 3 to 4 minutes complete. Eliminate to a cooler element of the grill or decrease the heat and keep on cooking for 14 to 16 minutes.

Baste with the vinegar-honey glaze and continue cooking till the pork is marginally pink inside of and an fast-browse thermometer inserted into the thickest part reads 160 F, 3 to 4 minutes lengthier. Transfer to a cutting board and let amazing for 5 minutes just before slicing.

To provide, slice the pork tenderloin crosswise into 16 items and arrange on a warmed serving platter, or divide the slices among specific plates.

Dietary evaluation for each serving

Serving dimension: 4 slices

  • Cholesterol 74 mg
  • Calories 143
  • Sodium 509 mg
  • Full fat 2.5 g
  • Full carbohydrate 6 g
  • Saturated extra fat 1 g
  • Nutritional fiber 1 g
  • Trans fat Trace
  • Additional sugars .5 g
  • Monounsaturated excess fat 1 g
  • Protein 24 g
  • Complete sugars .5 g

This recipe is just one of 150 recipes gathered in “The New Mayo Clinic Cookbook,” published by Mayo Clinic Health Facts and Oxmoor Home, and winner of a James Beard award.