Dan the Man’s Pork Tenderloin

Preparation time: 15 minutes
Serves 8
Serving Size: 3 oz

• 2lbs. pork tenderloin, unseasoned
• 1/2 cup lite soy sauce
• 1 Tbsp jerk seasoning
• 1/4 cup bourbon
• 1/4 cup brown sugar
• 1 10 oz bag of baby spinach
• 1/4 tsp kosher salt
• 2 tsp minced garlic
• Nonstick cooking spray

In a small saute sauce pan, cook the Vidalia onion until translucent.

Marinate the pork tenderloin in the soy sauce and jerk seasoning for 2 hours.

Combine the bourbon and brown sugar in a separate bowl.

Brush the bourbon and brown sugar mixture over the tenderloin while grilling. Cook until tenderloin reaches 155 degrees F internal temperature.

Grease a sauté pan with nonstick cooking spray. Sauté the spinach, salt, and garlic over high heat for 3 minutes, until slightly wilted. Toss frequently and remove from heat. Spread the spinach in serving dish. Layer the sliced tenderloin on a bed of spinach.

The Family Style Soulfood Diabetes Cookbook p.129
Copyright © 2006 American Diabetes Association
From The Family Style Soul Food Diabetes Cookbook
Reprinted with permission from The American Diabetes Association.