dinner · dairy-free
Jerk-glazed pork tenderloin
Pork tenderloin coated in a jerk paste of scallion, thyme, allspice and Scotch bonnet, then roasted and glazed with the reserved paste.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
Contains wheat and soy.
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Shopping list
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Equipment
You'll need: Oven, Blender or food processor.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 220°C (425°F). Blend the scallions, thyme, allspice, lime juice, soy sauce, brown sugar and Scotch bonnet to a coarse paste. Spoon half into a clean bowl and rub the rest over the pork.
-
2
Heat the oil in an ovenproof skillet and brown the pork on all sides, about 5 minutes in all.
-
3
Put the skillet in the oven and roast 12 to 18 minutes, until the center reaches 63°C (145°F). Rest at least 3 minutes.
-
4
Simmer the reserved paste with 2 tablespoons of water for 2 minutes. Slice the pork across the grain and spoon the glaze over.
