Recipe

Caribbean Pork Tenderloins Recipe

	Cheric / All my dishes 1 year, 6 months ago Marinated overnight for a wonderful full flavor. The pan drippings provide a nice base for a quick sauce. This is great for a dinner party! Prep:15m Cook:30m Servings:8	Cheric
	caribbean porktenderloins

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Fans

crabhappyc

auntybea

bluewatera

Ingredients

1/2 cup orange juice

1/2 cup lime juice

1/2 cup dark rum

1/4 cup pineapple juice

6 cloves garlic, minced

1 large onion, chopped

2 tsps ground ginger

2 tsps dried oregano

1 tsp dried basil

2 tsps dried cumin

2 bay leaves, crumbled

1 tsp salt

1 tsp black pepper

4 pork tenderloins, 12 ounces each, rinsed and patted dry

1/2 cup chicken broth

1 T flour

Directions

Mix the orange juice, 1/4 cup of the lime juice, 1/4 cup of the dark rum, and all of the next 10 ingredients in a large bowl to make a marinade. Divide the mixture among four large resealable plastic bags.

Add a pork tenderloin to each bag and close it securely. Turn the bags so that the pork is coated with the marinade.

Refrigerate the bagged pork loins overnight.

When ready to cook, preheat the oven to 400 and remove the pork loins from the bags.

Place the tenderloins in a roasting pan large enough so that the pork loins can fit without touching each other. Discard the marinade.

Roast the pork for 25 to 30 minutes or until a thermometer inserted into the center registers 150. Remove the pork from the pan and place it on a serving platter. Make a tent with aluminum foil and place it over the pork to keep it warm while it "rests" for a few minutes. (If you don't have foil, use a torn-open paper bag.)

While the meat is resting, place the roasting pan on top of the stove and turn the heat to medium.

Add the remaining lime juice and rum into the pan. Stir the mixture as it begins to bubble, scraping up the pan drippings from the bottom of the pan.

Add the chicken broth and flour to the pan. Use a wire whisk to combine the flour mixture thoroughly with the pan drippings mixture. Continue whisking vigorously as the mixture boils.

Cook 2 minutes at a boil or until the sauce is slightly thickened, whisking to keep smooth. Remove the sauce from the heat.

Slice the pork into 1/2-inch-thick slices and serve with some of the sauce drizzled over it. The remainder can be served alongside the meat in a gravy dish.

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