We like Jamaican jerk seasoning and found this to be an easy “jerk-like” recipe. The original recipe calls for shallots but we used a red onion and liked that, so use whichever you have/prefer.
(modification of recipe originally from Cooking Light)
Serves 4 (serving 2 pork medallions and 1 tablespoon sauce)
- 1 (1 pound) pork tenderloin, trimmed of excess fat
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme (or 1 ½ teaspoon chopped fresh thyme)
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground allspice
- Cooking spray
- ¼ cup finely chopped shallots (or red onion)
- 1 teaspoon unsalted butter
- 1 tablespoon brown sugar
- 3 tablespoons balsamic vinegar
Cut tenderloin crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; pound each piece to ½ inch thickness using a meat mallet or small heavy skillet. Combine salt, thyme, pepper and allspice in a small bowl. Rub spices over both sides of pork.
Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 3 minutes on each side or until done. Remove pork from pan; cover to keep warm.
Reduce heat to medium. Add shallots/red onion and butter to pan; cook 2 minutes, stirring occasionally. Add brown sugar and vinegar to pan; cook 30 seconds or until sugar melts, stirring constantly. Spoon sauce over pork.
Nutritional Info/Serving: Calories 150, Fat 4 g, Protein 21 g, Carbs 7 g
21 Day Fix Container Equivalents/Serving: 1 Red
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