Jamaican Pork TenderloinThis recipe is easy to make and boasts tons of flavor. Brown rice or rice pilaf will round out the meal.

Makes 4 servings

For the pork:


  • 3/4 pound pork tenderloin
  • ¼ cup orange juice, divided
  • 2 teaspoons Jamaican Jerk seasoning
  • 1/4 cup no sugar added grape jelly (such as Smuckers)
  • 2 tablespoons Creole mustard


Rub 2 tablespoons orange juice over pork. Rub with seasoning. Place pork in an aluminum foil-lined roasting pan.

Bake at 450° for 25 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees. Let pork stand 5 minutes before slicing.

Whisk together jelly, mustard, and remaining 2 tablespoons orange juice in a small saucepan. Cook over low heat, whisking constantly until smooth and thoroughly heated. Drizzle over pork slices. 

For the Lemony Green Beans:


  • 3 cups water
  • 1 pound fresh green beans, trimmed
  • 1 tablespoons extra-virgin olive oil
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper


Bring 3 cups water to a boil in a large saucepan over medium-high heat. Add green beans, and cook 5 minutes or until crisp-tender; drain. Return green beans to pan. Stir in olive oil and remaining ingredients.

(Nutrition information includes the pork and the green beans)


  • 3 Very Lean Meat
  • 2 Vegetable
  • 1/2 Carbohydrate


Calories: 250; Calories from Fat: 80; Total Fat: 9 g; Saturated Fat: 2.5 g; Cholesterol: 80 mg; Sodium: 536 mg; Total Carbohydrate: 17 g; Dietary Fiber: 3 g; Sugars: 10 g; Protein: 28 g