Absolutely incredible and EASY. I'm putting this in my binder of keepers! Guests loved it and there wasn't a single bite left. It was easy to make a few hours before a party and keep warm in a low oven with foil. The sauce is wonderful and a nice change from mustard and Jezebel sauce. I used this recipe for jerk seasoning: http://allrecipes.com/Recipe/jerk-seasoning/detail.aspx
I also thought this was fantastic. I used a blackberry fruit spread ( lower in sugar) and it worked great. I also added some halved blackberries to the sauce when It was done. Just gently warmed them. Made the sauce a little more interesting. Served with Grilled sweet potato & Napa cabbage salad (Cooking Light recipe from this site.). It went great. Also served some sourdough bread. In prepping the pork, I just used the spice rub - no oil and much less salt. Wine was a Malbec blend which was fantastic with the flavors in the pork.
What a great dish! The spiciness of the pork with the sweetness of the sauce, and the underlying kick of the Dijon and ginger, made for a great combination. I couldn't find dried jerk seasoning so used jerk paste instead. I served this with a corn and squash casserole, apple fennel slaw and a nice dry sparkling Riesling--to rave reviews.
this is absolutely delicious! I made this recipe as an entree-size salad: mixed greens, mango, glazed walnuts, goat cheese and dried cranberries worked with the pork amazingly! I would definitely remake!
I agree with the previous comment. I made this for dinner tonight, and my kids LOVED the sauce. My husband wasn't crazy about it, but I served it on the side just in case. But the sauce was spicy/sweet and just yummy. Easy to make and would be great on chicken as well.