Jamaican Pork Tenderloin with Caramelized Onion and Fruit
2 medium onions
1/3 cup apricot jam
1 tablespoon soy sauce
1 tablespoon lime juice
1 large or 2 small pork tenderloins, (1 1/4 to 1 1/2 pounds)
1 cup mango, papaya, or peach cut into large pieces
1/4 cup chopped fresh cilantro
Peel and trim onions. Cut crosswise into 1/2-inch thick rings. Combine apricot jam, soy sauce and lime juice to make a glaze. Grill onion slices and pork tenderloin over medium ash-covered coals. When the pork and onion have been on the grill for 10 minutes, brush them with glaze and turn as needed for even cooking. Pork is done when the internal temperature of the meat is 160˚F when tested with instant-read thermometer. Transfer grilled onions to a bowl, separating into rings. Add fruit and cilantro. Slice pork with knife blade at a diagonal slant. Overlap meat slices onto a serving platter. Accompany with onions and fruit mixture. Pass lime wedges to squirt juice over.
Alternate Oven Method: Place onion slices and pork on oiled rack in roasting pan. Roast at 400˚F. for about 25 to 45 minutes, brushing with glaze after first 10 minutes of roasting, or until pork has internal temperature of 160˚F.
Makes 6 servings.
Per serving: 221 calories, 31 g protein, 4.6 g fat, 13.5 g carbohydrates, 1.7 g fiber, 108 mg sodium.
Recipe and image provided by the National Onion Association.