Caribbean Pork Tenderloin

alt

Ingredients:

4½ pounds pork tenderloin
cup white vinegar
3 tablespoons packed brown sugar
3 tablespoons soy sauce
3 teaspoons dried thyme
3 teaspoons ground allspice
3 teaspoons salt
¾ teaspoon black pepper
¾ teaspoon ground cinnamon
18 scallions, chopped (about 3 cups)
1½ cups chopped onion (about 1 large onion)
3 tablespoons minced ginger
3 teaspoons minced garlic (about 9 cloves)

Supplies:

3 one-gallon freezer bags, labeled

Directions:

1. Rinse and trim the tenderloin as desired. Place 1½ pounds pork (or one-third of the meat) into each freezer bag.

2. Mix vinegar, sugar, and soy sauce in a large bowl. Divide the marinade evenly over the pork.

3. Into each bag measure 1 teaspoon thyme, 1 teaspoon allspice, 1 teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon cinnamon. Gently shake each bag to distribute spices.

4. Into each bag measure 1 cup scallions, ½ cup onion, 1 tablespoon ginger, and 1 teaspoon garlic.

5. Seal and freeze.

To Serve:

1. Completely thaw one entrée in the refrigerator.

2. Prepare a medium fire in a gas or charcoal grill.

3. Lightly coat grill rack with cooking spray. Grill tenderloin until an instant-read thermometer inserted into the thickest part of the pork reads 160°F. Discard remaining marinade.

Yield: 3 entrees, 6 servings each
Freeze up to: 4 months

 

Try these similar recipes:

Slow-Cooked Caribbean Pot Roast

Caribbean Sweet Potato and Bean Stew

8 Weeks of Healthy Dinner Menus & Recipes

Healthy Menus

Healthy Dinner Menus with Recipes

Week One

Week One Menu

Week Two

Week Two Menu

Week Three

Week Three Menu

Week Four

Week Four Menu

Week Five

Week Five Menu

Week Six

Week Six Menu

Week Seven

Week Seven Menu

Week Eight

Week Eight Menu

 


Classic Crock Pot Recipes

 


Blue Ribbon Pie Recipes