Jamaican Pork Tenderloin
1 Pork Tenderloin
3 TB orange juice
1 1/2 TB Signature Spices Jamaican Jerk Seasoning
1/2 cup apricot jelly
1/4 cup Dijon mustard
1 1/2 TB dark rum or orange juice
Brush pork with orange juice, and rub evenly with jerk seasoning. Refrigerate up to 8
hours. Grill until a meat thermometer inserted into thickest portion registers 160°. Cut
pork diagonally into thin slices, and arrange on a serving platter.
Whisk together jelly and mustard in sauté pan over low heat, and cook, whisking
constantly, until thoroughly heated. Remove from heat, and stir in rum. Drizzle sauce
over pork
