April 4, 2013
Sometimes you think that it’s going to be just a standard dinner but it ends up being one of those dinners when you want to lick the plate. I had such an experience the other night.
It started off with our usual discussion on what we were going to have for dinner. We had driven all afternoon from my daughter’s house and honestly I really didn’t want to do any cooking. My husband suggested a pork tenderloin we had in the freezer so reluctantly I agreed. My mind was spinning for the rest of the drive home on how I could make this semi appealing. I remembered I had a jar of Peach, Orange and Clove jam from ROWENA’S KITCHEN. I could probably do something with that.
It didn’t begin well. I opened the jar and the scent of clove was quite apparent. I love cloves, but my husband does not. He doesn’t even like the smell. I had to make sure that it wasn’t going to be the predominant factor or I would never hear the end of it. I added a bit of this and a little of that and to my delight when he stopped by the stove and stuck his nose in the pot, his only comment was “that smells delicious!” And it was! We poured it over the grilled pork and our easy no fuss meal turned into a pork devouring, plate licking event.
This was so good and it made our bland little pork tenderloin so much more appealing. I would also recommend basting a ham with this, or pouring it on the ham after. I think it would still end up with the same clean plate results the pork had.
Try it and I bet you’ll lick the plate too.
Rowena’s Jam, My Pork
- 1 pork tenderloin
- 1 tablespoon olive oil
- 1 tablespoon jamacian jerk seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 jar (9oz) of ROWENA’S PEACH, ORANGE AND CLOVE JAM
- 1/4 cup dijion mustard
- 3 tablespoons rum
- 1 tablespoon grated fresh ginger
Preheat grill to 350-400 degrees. Remove silver skin and excess fat from tenderloins. Brush tenderloins with oil and rub with jamacian jerk seasoning, salt and pepper.
Grill tenderloins, covered with grill lid, 8 to 10 minutes on each side or until a meat thermometer inserted into the thickest portion registers 155 degrees. Remove from grill and let stand 10 minutes.
While tenderloin is on the grill, combine ROWENA’S jam, dijion mustard, ginger, and rum and heat on medium heat until mixture thickens slightly. Season to taste with a pinch of salt and pepper.
Slice pork and place on serving dish. Pour sauce over pork.