Place pork in a large resealable plastic bag set in a shallow dish. Combine marinade, onion, garlic, honey, and pepper for marinade. Pour over pork; seal bag. Marinate in the refrigerator for 6 hours or overnight, turning bag occasionally.
Recipe
Author
Hy-Vee Balance Magazine
Save Options
Description
For irresistible flavor, marinate the pork tenderloin for at least 6 hours in your favorite bottled Caribbean jerk marinade.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. pork tenderloin, trimmed | ||
| ½ c. bottled Caribbean Jerk marinade | ||
| ¼ c. onion, chopped | ||
| 1 clove(s) garlic, minced | ||
| 1 tbsp. Hy-Vee honey | ||
| Hy-Vee black pepper | ||
| 4 medium sweet potatoes | ||
| 1 lbs. fresh broccoli, cut into pieces | ||
| ¼ c. Hy-Vee salted butter |
Things To Grab
- Large resealable plastic bag
- Shallow dish
- Fork
- Shallow roasting pan
- Aluminum foil
- Microwave-safe bowl
- Plastic wrap
Directions
Preheat oven to 400 degrees. Scrub sweet potatoes and pierce all over with a fork. Place on oven rack. Bake for 45 to 60 minutes or until tender. While potatoes are baking, drain pork; discard marinade. Place on a rack in a shallow roasting pan. Roast, uncovered, for 30 to 35 minutes or until done (145 degrees). Cover with foil and let stand 10 minutes before slicing.
Just before serving, place broccoli in a microwave-safe bowl with 2 tablespoons water. Microwave, covered, on HIGH for 5 to 8 minutes or until crisp-tender, stirring once. Serve pork with broccoli and buttered sweet potatoes.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 105mg
- Sodium: 430mg
- Total Carbohydrates: 35g
- Protein: 30g
Daily Values
0%
Iron 15%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 30%