Seared Jamaican Pork Tenderloin gets huge flavor from a delicious marinade, a smoky sear on the grill, and a sweet & spicy glaze that caramelizes in the oven.
This pork tenderloin gets its name (and part of its fabulous flavor) from a unique Jamaican seasoning, Pickapeppa Sauce. A Cajun friend introduced me to this yummy sauce years ago, and now it is one of my favorite condiments.
Pickapeppa Sauce is often called “Jamaican ketchup” since its origins and flavors are uniquely Jamaican. It is used as a steak sauce, a marinade, and even over cream cheese as an appetizer. It really is one product that has endless uses.
Pickappeppa is a key ingredient in the marinade and the glaze for this tenderloin. Although the meat can be baked, the searing step gives it the best flavor and the rustic, seared exterior. I’ve skipped the searing step before and have always wished that I hadn’t.
I serve this tenderloin with our favorite Gourmet Gruyere Cheese Grits and a good salad. For parties, I put out a platter of Callie’s Charleston Cheese & Chive Biscuits so that guests can make their own pork tender sliders. Since fruit, especially apples, pairs well with pork, I often end the meal with Skillet Apple Crisp.
Please leave comments if you try this; I love hearing from my readers! Thank you so much for stopping by. Be blessed, and stay savvy!!!