Pork dinner tonight: jerk tenderloin and apple-cardamom roast

For when you're stumped on what to feed a ravenous family, these two pork dinner recipes are as delectable as they are easy make.

Pork tenderloin is quick-cooking and versatile, but its leanness makes it susceptible to dryness. Wrapping the tenderloin with bacon slices keeps the meat moist and adds richness to the Caribbean seasonings. Maple syrup also adds deep flavour, a kiss of sweetness and perfectly complements the bacon.

Prep time 15 min 

Cook time 25 min 

Serves 4

• 1 boneless pork tenderloin (about 625 g/1 1/4 lb), trimmed
• 30 ml (2 tbsp) maple syrup, divided
• 10 ml (2 tsp) Caribbean jerk seasoning2
• ml (1/2 tsp) salt
• 6 to 8 slices bacon

1. Preheat the oven to 220°C (425°F) and coat a baking sheet with cooking spray.
2. Pat the pork dry with paper towels and brush it with 15 millilitres (one tablespoon) of the maple syrup. Rub the jerk seasoning and salt over the pork.
3. Working one slice at a time, wrap the pork with the bacon, slightly overlapping the slices.
4. Heat a large nonstick skillet over medium-high heat. Add the pork and cook until browned, turning occasionally, about two minutes per side. Transfer to the baking sheet and roast until a thermometer inserted into the centre of the pork registers 71°C (160°F), 20 to 22 minutes. Remove from the oven and let stand for five minutes before slicing.

If you don't like the spiciness of jerk seasoning, try a milder spice blend or make your own using your favourite herbs and spices.

Here's a fabulous roast to serve to company. It features the time-honored pairing of pork and apples spiced with the heady aroma of cardamom. Cranberries add a shot of colour and a tart counterpoint to the sweet apples, balancing all of the flavours.

Prep time 10 min 

Cook time 2 hr 30 min 

Serves 8

• 1 boneless pork loin roast ( 1.5 kg/3 lb), trimmed
• 2 ml (1/2 tsp) poultry seasoning
• 1 jar (275 g/10 oz) apple jelly
• 250 ml (1 c) apple juice
• 2 ml (1/2 tsp) ground cardamom
• 250 ml (1 c) peeled, seeded and chopped fresh or dried tart apples
• 45 ml (3 tbsp) chopped fresh or dried cranberries
• 2.5 ml (5 tsp) cornstarch
• 30 ml (2 tbsp) water

1. Preheat the oven to 160°C (325°F).
2. Place the roast on a rack in a shallow roasting pan and rub with the poultry ­seasoning. Bake, uncovered, until a meat thermometer reads 70°C to 75°C (160° to 170°F), about 2 1/2 hours.
3. Meanwhile, combine the jelly, apple juice and cardamom in a large pot. Cook and stir over low heat until smooth, about one minute.
4. Add the apples and cranberries and cook until tender, five to 10 minutes.
5. Combine the cornstarch and water in a cup. Stir into the apple mixture, then bring to a boil. Cook and stir over medium heat until thickened, one to two minutes.
6. Remove the roast from oven and let stand for 10 minutes before slicing. Serve with apple topping.

If you don't need a big roast, use the topping with pork chops or sausages.

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