By Mayo Clinic Staff

Dietitian's tip:

As lean as chicken breast, pork tenderloin has a milder, slightly sweet flavor. Here, it's coated with a jerk-style spice rub and grilled or broiled.

Number of servings

Serves 4


    1/2 teaspoon ground ginger
    1 teaspoon ground allspice
    1/2 teaspoon garlic powder
    1/2 teaspoon onion powder
    1/4 teaspoon cayenne pepper
    1 teaspoon ground cinnamon
    1/8 teaspoon ground cloves
    2 teaspoons firmly packed brown sugar
    3/4 teaspoon salt, divided
    1/2 teaspoon freshly ground black pepper

    1 pork tenderloin, about 1 pound, trimmed of visible fat
    1 1/2 teaspoons dark honey
    1 teaspoon tomato paste
    2 teaspoons white vinegar


In a bowl, combine the ginger, allspice, garlic powder, onion powder, cayenne pepper, cinnamon, cloves, brown sugar, 1/2 teaspoon of the salt and the black pepper. Place the meat into the bowl and rub the spice mixture over the pork. Let stand for 15 minutes.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill) to medium-high or 400 F.

In another small bowl, combine the honey, tomato paste, vinegar and the remaining 1/4 teaspoon salt. Stir to blend. Set aside.

Place the pork on the grill rack or broiler pan. Grill or broil at medium-high heat, turning several times, until browned on all sides, about 3 minutes on each side. Remove to a cooler part of the grill or reduce the heat and continue cooking for about 14 to 16 minutes. Baste with the vinegar-honey glaze and continue cooking until the pork is slightly pink inside and an instant-read thermometer inserted into the thickest part reads 160 F (3 to 4 minutes longer). Transfer to a cutting board and let cool for 5 minutes before slicing.

To serve, slice the pork tenderloin crosswise into 16 pieces and arrange on a warmed serving platter, or divide the slices among individual plates.

Nutritional analysis per serving

Serving size :4 pork tenderloin slices

  • Total carbohydrate 6 g
  • Dietary fiber 1 g
  • Sodium 508 mg
  • Saturated fat 2 g
  • Total fat 6 g
  • Cholesterol 75 mg
  • Protein 24 g
  • Monounsaturated fat 3 g
  • Calories 180

This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

Oct. 03, 2008