Jerk Pork Tenderloins with Mango Salsa

TOTAL TIME: 5 hr 15 min
Prep: 1 hr
Inactive Prep: 4 hr
Cook: 15 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 2 cloves garlic
  • 4 Scotch bonnet peppers, minced (wear gloves please!)
  • 1 serrano pepper, stemmed and seeded
  • 2 pounds pork tenderloin (usually 2 small tenderloins)
  • Mango Salsa, recipe follows
  • Cooked rice, your choice
MANGO SALSA:
  • 1/4 cup chiffonade mint leaves
  • 1 lime, zested and juiced
  • 1 jalapeno, minced
  • Salt and freshly ground black pepper
recipe tools

Directions

Place all ingredients except the pork and salsa into a blender and blend until smooth.

Place the pork tenderloins into a resealable plastic bag, add the marinade and seal, making sure that the tenderloins are evenly coated with the marinade. Refrigerate for 4 to 24 hours; the longer the meat marinates the better.

Preheat a grill to high. Remove the pork from the marinade and discard the marinade.

Grill the pork for 5 to 6 minutes on each side, or until slightly charred on the outside and an instant-read thermometer inserted into the center of the thickest part of the meat registers 145 degrees F. Remove the meat from the grill and set aside to rest for at least 5 minutes before slicing. When ready to serve, slice the pork against the grain into thin slices and serve immediately with the Mango Salsa and desired rice.

Combine all ingredients in a bowl. Let stand in the refrigerator for at least 30 minutes before serving.

Yield about 2 cups

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