Caribbean Grilled Pork Tenderloin

In the Caribbean, jerk chicken and pork are grilled over pimento (allspice) wood. The Chinese smoke chicken over tea leaves. To add a spicy fragrance and flavor to this delicious dish, scatter some Watkins Chai over the coals just before grilling!


1 tbsp. Watkins Jamaican Jerk Rub
1 tbsp. Watkins Garlic & Parsley Grapeseed Oil
2 pork tenderloins (approx. 3/4 lb each)
1/3 to 1/2 cup apple jelly, depending on sweetness desired
1/2 cup ketchup
3 tbsp. Watkins Honey Barbecue Sauce Concentrate
2 tsp. Watkins Calypso Hot Pepper Sauce

Combine spice rub and grapeseed oil; rub onto tenderloins. If desired, allow to stand 30 minutes at room temperature or up to 24 hours in refrigerator. Place on grill over indirect heat, or baking in 350 degree oven until tender, about 60 minutes. (It may not take as long on a grill). Combine remaining ingredients (heating if necessary to melt apple jelly) and baste tenderloin frequently with sauce during last 30 minutes of cooking time. Makes 4 servings.

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