April 13th

theresa albert - my friend in food


Caribbean Pork Tenderloin

pork tenderloin

Caribbean  Pork Tenderloin

When I make this recipe, I make three or four batches and freeze the remaining in separate bags. That way, a last minute bbq is only a thaw away.  Once cooked, it is wonderfully versatile as a Second Supper….as a wrap, in a salad…





1 tsp olive oil

3 cloves garlic, minced

2 tbsp chopped fresh thyme

2 tsp chili powder

1 tsp allspice

1 tsp-1 tbsp pepper (depending upon how spicy you like it)

1 tsp ground cumin

pinch salt

1/2 tsp cinnamon

pinch nutmeg

2 pork tenderloins, about 1 lb each

•       In bowl, combine oil with garlic, thyme, chili powder, allspice, pepper, cumin, salt, cinnamon and nutmeg; add pork, turning to coat. Transfer to a large resealable plastic bag. Refrigerate up to 24 hours; freeze any additional bags for up to 3 weeks. Thaw before cooking.

•       Transfer pork to roasting pan; roast in 450°F (230°C) oven for 30 to 40 minutes until meat thermometer registers 160°F (70°C). Let stand for 5 minutes before cutting. (or bbq over medium heat)

•       Serve with the pork with a big salad and whole grain bread.

Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!


One Response

    August 25, 2011 at 6:44 pm Reply

    Absolutely wonderful everyone enjoyed it

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