1 whole Pork tenderloin, 2 lb., cut in two pieces
5 Tbsp. Juice from fresh orange, divided
2 Tbsp. Dry jerk seasoning to taste, divided between the two pieces
1/2 cup Robert Rothschild Farm Red Pepper Jelly
1/4 cup Robert Rothschild Farm Ginger Wasabi Sauce
Crushed red pepper to taste, if desired
Brush pork tenderloin with 3 Tbsp. orange juice, divided between the two pieces. Rub with jerk seasoning. Let sit for 1/2 - 1 hour in refrigerator. Grill over medium heat 10 minutes per side or bake in 350 degrees F oven for 1/2 hour or until meat thermometer reads 160 degrees F. In the meantime, whisk Red Pepper Jelly, Ginger Wasabi Sauce, and 2 Tbsp. orange juice over low heat until warm. Remove from heat and add small amount of crushed red pepper if desired. Divide sauce into six servings and place in dipping bowls. Serve warm on the side as a dipping sauce for the pork tenderloin.
Makes 6 servings