Dan the Man’s Pork Tenderloin
Preparation time: 15 minutes
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.