Jerk Pork Tenderloin with Blackberry Sauce
Roasted Potatoes and Onion and Buttery Broccoli
Ingredients
- 2 (1-lb) pork tenderloin, trimmed
- 2 Tbsp Caribbean Jerk seasoning
- 2 Tbsp olive oil
- 1 cup seedless blackberry preserves
- ⅓ cup Dijon mustard
- 1 Tbsp orange zest
- 3 Tbsp fresh orange juice
- ½ tsp ground ginger
Instructions
- Preheat oven to 425°F. Rub pork with Jerk seasoning.
- Cook pork in hot oil in a large ovenproof skillet over medium-high heat 3 minutes per side. Transfer skillet to oven, and bake 10 to 15 minutes or until a meat thermometer inserted into thickest portion reads 145°F.
- Meanwhile, stir together preserves, mustard, orange zest, orange juice, and ginger in a small saucepan. Cook over medium heat, whisking constantly, until thoroughly heated.
- Slice pork, and serve with sauce.
Side Dish Ingredients
- 2 lb red potatoes, quartered
- 1 onion, cut into wedges
- 4 Tbsp olive oil
- 1 (12-oz) pkg frozen broccoli florets
- 2 Tbsp butter
Side Dish Instructions
- Preheat oven to 425°F. Toss potatoes and onion with oil on a rimmed baking sheet; season lightly with salt and pepper.
- Bake 25 to 30 minutes until browned and tender.
- Steam broccoli according to package directions. Toss with butter until melted, and season with salt and pepper to taste.
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