Caribbean Citrus Pork Tenderloin

I adapted this recipe from one I found on Instead of cooking pork medallions in the pan, I opted to cook the pork tenderloin whole in the oven, juicier that way if you ask me. I also seasoned the pork on all sides with McCormick’s Caribbean Jerk Seasoning before browning. The key to juicy, tender pork tenderloin is to take its temperature often and get it out of the oven when the temp reads between 145 and 150º. I know, I know, the government guidelines with tell you cook pork to 160º, but if you keep it in the oven until 160, it will be dry and chewy and all together ooowey. The meat will continue to cook once outside the oven. Do you think professional chefs ever cook their pork to 160º? I read a great article in one of my million cooking magazines about how they have lowered the required cooking temperatures on most meats. I wish I could find the darn thing. If you have some information online or off about where I can retrieve the missing article, please let me know.


2 large oranges, peeled,divided into segments
2 tablespoons vegetable oil
2 1/2 lbs whole pork tenderloin(s)
2 – 3 Tbs. Caribbean Jerk Seasoning

2 tablespoons butter
3 shallots, chopped
1 red bell pepper, seeded,diced
1 jalapeno or habanero pepper, seeded,diced
1 clove garlic, minced
1/2 cup chicken broth
1/4 cup light rum or dark rum
2 tablespoons brown sugar
1/2 teaspoon ground ginger
2 limes, juice of
rice, for serving (optional)
  1. Remove the white membranes and seeds from the orange segments; set aside.
  2. Heat oil in a skillet over medium-high heat.
  3. Season pork medallions with Caribbean Jerk Seasoning; add to pan and brown on all sides.
  4. Roast for approximately 20 minutes (this definitely depends on the thickness of meat) We had 2 tenderloins equaling 2 1/2 lbs. so the 20 minutes was fine. A single 2 1/2 pounder will take longer) in a 425 degree oven until an instant read thermometer reads 145 – 150º. Remove and let rest while preparing the sauce. Pork will continue to cook and be perfect by the time you’re ready.
  5. Heat butter in the skillet; cook shallots, bell pepper (and chili) until softened, about 3 minutes.
  6. Add garlic; cook 1 minute, stir in broth, rum, brown sugar, ginger and lime juice.
  7. Cook to reduce by half; about 3 minutes.
  8. Slice pork into 1″ thick medallions and spoon sauce over each piece.
  9. Serve over rice if desired.