Hey Everyone,

With football back in full force and our favorite racing circuits like Sprint Cup heading into the fall stretch, this is a prime time of year to make some BBQ and enjoy with friends.  Ashley Holman of Sassy Southern Belle Personal Chef and Catering  (link to her catering blog. Check it out!!) is back sharing her recipes. I can honestly say that without her, the Top Fuel Nutrition from Racers Workout would be like Highway 1 in California without the Ocean.  She brings life to what I am talking about with eating real and limiting processed sugars.  I can't thank her enough for staying with us and contributing in such an important way.

An important piece to growing the Auto Racing Fitness Magazine will be to take great care of our contributors like her. The content they provide has been so vital for our readers.

Let's look at Jamaican Jerk BBQ Pork Tenderloin (long name but simply tasty)

 

Jamaican Jerk BBQ Pork Tenderloin

1/2 teaspoon ground ginger

1 teaspoon ground allspice

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

2 teaspoons firmly packed brown sugar

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper

1 pork tenderloin, about 1 pound, trimmed of visible fat

1 1/2 teaspoons honey

1 teaspoon tomato paste

2 teaspoons white vinegar 

 

Preparation:
In a bowl, combine the ginger, allspice, garlic powder, onion powder, cayenne pepper, cinnamon, cloves, brown sugar, 1/2 teaspoon of the salt and the black pepper. Place the meat into the bowl and rub the spice mixture over the pork. Let stand for 15 minutes. 
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill) to medium-high or 400 F. 
In another small bowl, combine the honey, tomato paste, vinegar and the remaining 1/4 teaspoon salt. Stir to blend. Set aside. 
Place the pork on the grill rack or broiler pan. Grill or broil at medium-high heat, turning several times, until browned on all sides, about 3 minutes on each side. Remove to a cooler part of the grill or reduce the heat and continue cooking for about 14 to 16 minutes. Baste with the vinegar-honey glaze and continue cooking until the pork is slightly pink inside and an instant-read thermometer inserted into the thickest part reads 160 F (3 to 4 minutes longer). Transfer to a cutting board and let cool for 5 minutes before slicing. 
To serve, slice the pork tenderloin crosswise into 16 pieces and arrange on a warmed serving platter, or divide the slices among individual plates. 

 

Filed under: Workout Tips

Like this post? Subscribe to my RSS feed and get loads more!