Roasted Jamaican Pork Tenderloin

I have no idea why they call this Jamaican, because it tastes Moroccan to me. Regardless it is incredible flavorful! I usually don't care for pork loin as it can get dry, but this is very moist and tender.

I first had from an old magazine clipping but also found online here:

http://www.recipequick.com/recipe/Roasted-Jamaican-Pork-Tenderloin-3948.html

Then, I adapted a bit.

1 1/2 tbsp. all purpose flour

1/2 tsp. salt

1/4 tsp. pepper

2 pounds pork tenderloin, patted dry

2 tbsp. olive oil

1 1/2 cups prepared marinara sauce (I used Blumetti’s)

1 1/2 tsp. brown sugar

3 whole black peppercorns

1/2 tsp. dried thyme

1/4 tsp. cinnamon

1/4 tsp. cayenne pepper

1/8 tsp. or so ground nutmeg

1 bay leaf

1/2 cup dry vermouth (I used Martini & Rossi extra dry)

3 tbsp. unsalted butter

Preheat the oven to 300 degrees. Combine the flour, salt and pepper in a gallon plastic bag. Add the pork tenderloin and shake to coat. Heat the oil over medium-high (#8-9 on big burner) heat in a stove-to-oven casserole dish just large enough to hold the pork (I cut it in half and used my deep large skillet with cover). Add the pork and brown on all sides. Use splatter screen. Stir together the marinara sauce, brown sugar, peppercorns, thyme, cinnamon, cayenne, nutmeg, bay leaf and vermouth in a medium bowl (can just use the big glass measuring cup). Remove pork from heat and let settle down. Pour the sauce mixture over the pork. Cover the dish tightly (I put cookie sheet over it) and roast the pork 35 minutes. Remove the pork from the sauce and tent to keep warm. Cook the sauce for 5 minutes over medium high heat, stirring frequently. Stir in the butter until melted and combined. Remove the sauce from the heat. Slice the pork tenderloin, spoon the sauce over and serve.

Serves 4 to 6.