Jamaican Pork Tenderloin Roast

Jamaican Pork Tenderloin Roast
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The All-Natural Diabetes Cookbook, 2nd Edition. Recipe Credit: . Photo Credit: Tara Donne Photography.

One of the most pleasurable ways to eat lean meat is to pair it with fruit. Here, a small amount of tropical fruit juice goes a long way, adding unique flavor, succulence, and a boost of antioxidants. This roast is delightful paired with butternut squash, sweet potatoes, or dark leafy greens.

  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    6 slices
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    6 slices
  • Amount per serving Calories 170

  • Total Fat 4.5g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 490mg
  • Total Carbohydrate 7g
    • Dietary Fiber 1g
    • Total Sugars 2g
  • Protein 22g
  • Potassium 415mg
  • Phosphorus 225mg

Choices/Exchanges: 1/2 Carbohydrate, 3 Lean protein



  • lean pork tenderloin (well trimmed)
    1 lbs
  • apricot or mango nectar (not from concentrate) (divided)
    1/2 cup plus 3 tbsp
  • green onion (scallion) (green and white parts, thinly sliced, divided)
    2 whole
  • lower sodium soy sauce
    3 tbsp
  • grapeseed oil
    1 1/2 tsp
  • fresh gingerroot (grated)
    1 tbsp
  • ground cinnamon
    1/4 tsp
  • hot pepper sauce
    1/4 tsp


  1. Place the pork in a large sealable food container. In a medium bowl, whisk together 1/2 cup of the nectar, half of the scallions, the soy sauce, oil, gingerroot, cinnamon, and hot pepper sauce. Pour the mixture into the container, seal tightly, and refrigerate at least 4 hours or overnight, rotating the pork occasionally. Separately cover and chill the remaining nectar and scallions.

  2. Preheat the oven to 450°F. Remove the nectar and scallion from the refrigerator. Place the marinated pork on an unbleached parchment paper–lined baking pan. Discard the remaining marinade. (Alternatively, you can boil the remaining marinade for at least 2 minutes for safe use as a sauce with the meal.) Roast the pork until cooked through, but very slightly pink in the middle, about 20 minutes (or to an internal temperature of 145°F). Let stand at least 5 minutes before slicing.

  3. Cut the pork into 24 slices. Fan out 6 slices per plate. Drizzle with reserved nectar, garnish with remaining scallion, and serve.