Jamaican Pork Tenderloin with Creamed Corn

25 Apr, 2017  in black pepper / bottled BBQ Sauce / cayenne pepper / ground All spice / ground cinnamon / ground cloves / ground ginger / onion powder / Package frozen Cremed Corn / packed brown sugar / pork tenderloin / Salt  tagged 0 stars by

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Jamaican Pork Tenderloin with Creamed Corn

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Servings

MetricUS Imperial

Ingredients

• 2 tsp packed brown sugar
• 1 tsp ground All spice
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp onion powder
• 1/2 tsp Salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/8 tsp ground cloves
• 1 lb pork tenderloin
• 1/4 cup bottled BBQ Sauce
• 1 20 oz Package frozen Cremed Corn

Servings MetricUS Imperial Ingredients 2 tsp packed brown sugar 1 tsp ground All spice 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp onion powder 1/2 tsp Salt 1/2 tsp black pepper 1/4 tsp cayenne pepper 1/8 tsp ground cloves 1 lb pork tenderloin 1/4 cup bottled BBQ Sauce 1 20 oz Package frozen Cremed Corn

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

Instructions

1. Instructions: 1. Preheat grill to medium-high heat (350°F to 400°F). Combine brown sugar, allspice, cinnamon, ginger, onion powder, salt, black pepper, cayenne pepper, and cloves in a small bowl; rub all over pork. 2. Grill pork, covered with grill lid, 10 minutes. Brush with barbecue sauce, and turn. Cook 10 minutes longer or until a meat thermometer registers 145°F. 3. Transfer to a cutting board and let stand 5 minutes before slicing. 4. Cook corn according to package directions. 5. Serve pork with corn. Note: To cook pork in oven: Preheat oven to 375°F. Heat a large ovenproof skillet over medium-high heat. Coat with cooking spray. Add pork, and cook, turning occasionally, 7 minutes or until browned on all sides. Brush with barbecue sauce, and transfer skillet to oven. Bake about 15 minutes longer or until a meat thermometer registers 145°F. *Recipe prepared by registered dietitians from St. Vincent’s Health System. Nutrition [Per Serving]: 290 calories; 2.5 g total fat; 1 g saturated fat; 26 g protein; 40 g carbohydrate; 1 g fiber; 830 mg sodium

   

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