Jamaican Jerk Tenderloin with Cherry Rosemary Sauce

Jerk Pork Tenderloin with Rosemary Sauce


I cannot begin to describe how delicious this recipe is!  If you want to serve something unique and delicious for your guests, this is a winner!

2 pork tenderloin, silver skin removed

1 tablespoon Wildtree Natural Grapeseed Oil

1 tablespoon Wildtree Jamaican Jerk Seasoning

1 cup Wildtree Sweet Onion Spread

2 tablespoons balsamic vinegar

1 tablespoon fresh rosemary, chopped fine

1 cup dried cherries, chopped

Preheat oven to 425°F. Combine Grapeseed Oil and Jerk Seasoning. Rub seasoning over the pork tenderloins. Heat a large skillet over medium-high heat. Spray with pan spray and sear pork on all sides. Place them in a baking dish and finish cooking the pork in the oven. Cook for 15-20 minutes or until internal temperature of the pork reaches at least 145°F. Meanwhile make the sauce: heat the Onion Spread, balsamic vinegar, rosemary, and dried cherries in a medium sauce pan over medium-high heat. Bring the sauce to a boil, stirring often. Reduce heat to low and simmer for five minutes. Serve over the pork.

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