Jerk Pork Tenderloin

 

I had success roasting this pork tenderloin using Ina Garten's recipe as a guide.

First, I marinated the meat briefly with dark soy sauce, 1 tablespoon of mild Jamaican jerk paste that I buy in a jar, 1/2 tsp salt, 1/2 tsp thyme and a couple of tablespoons of olive oil.  I also added a chopped onion and a few minced cloves of garlic.

Then, I seared the tenderloins on all sides in a large, oven safe pan.  Next, bake in a preheated 400F oven. I used my thermometer that can be left inside the meat while it is roasting.  I set the meat thermometer to 137F and it was done in about 15 minutes.  The temperature climbed to 149F once removed from the oven.   As Ina said, it remained slightly pink but it is safe.  I didn't wrap the meat in foil as she does, I just let it rest a bit before slicing.  Then I sliced the meat on the diagonal.  It was soft and delicious.