1 lb. pork tenderloin
Aluminum foil
Nonstick cooking spray
2 firm green/yellow bananas skin on and halved lengthwise
2 large sweet potatoes or yams boiled or baked until tender firm, peeled and sliced into ¾ inch rounds
2 tablespoons Land O’Lakes Light Whipped Butter or other light butter product
4 tablespoons dark brown sugar
fresh lime slices – optional
1. Trim all possible fat from meat. Rub Jerk Spice mixture onto all sides of pork tenderloin and place covered in the refrigerator 1 hour to over night. Preheat oven to 325 F. Place whole pork tenderloin on a sheet of aluminum foil and wrap up into a tight package.
2. Cook package in oven for 30 minutes or until a meat thermometer inserted in pork reads 150º. Remove meat from foil, reserving juices. Grill pork a few minutes on each side brushing meat with juices until done or until thermometer reads 160º for pork.
3. While pork is cooking in foil, peel banana halves and spray both sides with a little non stick cooking spray and set aside. Place sweet potatoes slices on a separate plate and spray both sides with nonstick cooking spray and lightly salt.
4. Grill sweet potatoes and banana slices for about 2 minutes on each side or until slightly golden in color. Remove banana halves and sweet potato rounds from grill. Mix light butter together with brown sugar and paint this over the bananas and sweet potatoes. Serve pork with banana halves sweet potatoes, sprinkled with a little lime juice.
Yield: Yield: 4 servings each of 3 ounces pork tenderloin, ½ banana and ½ a sweet potato at approximately 295 calories; 5.5 grams total fat; 2.5 grams saturated fat; 49
Jerk Spice Rub
1 tablespoon brown sugar
½ tablespoon ground allspice
1 teaspoon dried thyme
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground nutmeg
¼ teaspoon fresh ground black pepper
¼ teaspoon red pepper paste
2 cloves garlic, minced or pressed
In small bowl mix together brown sugar, allspice, thyme, ginger, nutmeg, cinnamon salt, pepper, garlic powder, red pepper paste and garlic.
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