|3-4 lb||boneless pork tenderloin|
|3 Tb||Penzey’s Jerk Pork Seasoning|
|2 Tb||vegetable oil|
|1/4 C||lime juice|
|1 (14.5 oz) can||tomato sauce|
|1 C||white onion, diced or|
|1/4 C||dehydrated onion flakes|
|1/4 C||packed brown sugar|
|1/4 C||apricot preserves|
- Pat dry pork loin with paper towels. Mix jerk seasoning, oil, and 2 Tb of the lime juice together; rub onto all sides of the pork loin. In stovetop-safe casserole, brown tenderloin over medium-high heat on all sides–about 4 minutes per side.
- Reduce heat to low and add remaining lime juice, tomato sauce, onion, brown sugar, preserves, and salt to the casserole. Using the tongs, turn the roast to coat while mixing the sauce.
- Cover tightly with lid (use aluminum foil if necessary to create a tight seal) and bake at 300F for 4 hours. When done, the meat should easily flake apart with a fork.
- Using forks, shred meat into sauce. Mix well and bake uncovered for an additional 30 minutes at 350F.
- 3 dozen potato rolls
Great for parties and buffets. Serve with grilled or oven-roasted corn on the cob.