Ingredients:
- 1 whole Pork tenderloin, 2 lb., there will be two pieces
- 5 Tbsp. Juice from fresh orange, divided
- 2 Tbsp. Catch a Fire’s Jerk Seasoning, divided between the two pieces
- 1/2 cup Fischer & Wieser’s Red Hot Jalapeno Jelly
- 1/4 cup Walkerswood Spicy Jamaican Jerk Marinade
- Crushed red pepper to taste, if desired for extra heat
Instructions:
Brush pork tenderloin with 3 Tbsp. orange juice, divided between the two pieces. Rub with Catch a Fire’s Jerk Seasoning Let sit for 1 hour in refrigerator. Grill over medium heat 10 minutes per side or bake in 350 degrees F oven for 1/2 hour or until meat thermometer reads 160 degrees F. In the meantime, whisk Fischer & Wieser’s Red Hot Jalapeno Jelly, and Walkerswood Spicy Jamaican Jerk Marinade, and 2 Tbsp. orange juice over low heat until warm. Remove from heat and add small amount of crushed red pepper if desired. Divide sauce into six servings and place in dipping bowls. Serve warm on the side as a dipping sauce for the pork tenderloin. Makes 6 servings.
