Jerk Pork Tenderloin with Garlic-Lime Drizzle
Bring bold island flavor to your table with these jerk pork tenderloin medallions! They're marinated in warm Jamaican-style spices, seared to perfection, then served atop a zesty rice bowl with creamy garlic-lime drizzle.
Servings: 4 servings
Ingredients
- 1-1/4 pounds pork tenderloin
For the Jerk Pork Marinade
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 2 scallions
- 1 small shallot
- 3 garlic cloves
- 1/2 jalapeño seeded
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil divided
For the Garlic Lime Drizzle
- 1/2 cup sour cream
- 1 garlic clove grated
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 1 tablespoon milk
- Pinch of salt
For Serving
- Coconut Lime Rice (see notes)
- 1 recipe Pineapple Slaw
- 4 cups cubed roasted sweet potatoes
- 1/4 cup toasted peanuts
Instructions
- Trim the silverskin from the pork tenderloin and slice it into 1/2-inch thick medallions.
- To make the marinade, roughly chop the scallions, shallot, garlic and jalapeño. Add them to the work bowl of a food processor (or blender), along with the dried spices, brown sugar, soy sauce, rice vinegar, lime juice, and 1 tablespoon vegetable oil.
- Blend the marinade ingredients until the solids are finely chopped and everything is well combined, then pour it into a shallow bowl and toss the pork medallions to coat. Marinate for at least one hour, up to four.
- To cook the pork, heat 1 tablespoon of vegetable oil in a skillet over medium high heat and sear the pork medallions 1 to 1-1/2 minutes per side (internal temp of 140°F). Remove the pork from the heat and allow them to rest.
- While the meat rests, make the garlic-lime drizzle by whisking the sour cream, garlic, lime juice, honey, milk, and salt together in a small bowl.
- To serve, divide coconut-lime rice between four bowls, top with Pineapple Slaw and roasted sweet potatoes. Add the jerk pork, sprinkle with toasted peanuts, and finish with the garlic-lime drizzle.
Notes
TO MAKE COCONUT LIME RICE
Rinse 1 cup of long grain white rice (preferably jasmine) thoroughly, then combine it with 1 cup coconut milk, 1 cup water, and a pinch of salt. Cook on the stovetop, or in a rice cooker or Instant Pot. When the rice is done, add the zest of 1 lime and 1 tablespoon freshly squeezed lime juice. Fluff and divide between 4 bowls.
Note: Nutrition is calculated on the pork and garlic lime drizzle only.
Nutrition
Calories: 314 | Total Fat: 15g | Cholesterol: 103mg | Sodium: 638mg | Carbohydrates: 12g | Fiber: 1g | Sugar: 6g | Protein: 32g