Rub tenderloin with jerk seasoning, soy sauce, and honey. Let sit refrigerated for at least 3 hours. Preheat oven
to 350 degrees. Heat a skillet on medium high. Add olive oil, just until oil starts to smoke.
Place the tenderloin in the skillet and sear to a golden brown on all sides. Finish cooking in pre-heated oven
until medium to well done. Remove tenderloin and let rest 5 minutes before slicing. Meanwhile add butter to
another skillet and add the blanched vegetables, salt & pepper. Sauté until warmed through.
Slice the tenderloin in 1/4" slices. Place the vegetables on the plate and fan the tenderloin slices
out across the veggies. Serves 2-4 depending on the weight of tenderloin.
From: Oualie Beach Hotel, Chef Patrick Fobert
*BACK TO JERK*