Jerk Pork Tenderloins with Mango Salsa

Total Time:
5 hr 15 min
1 hr
4 hr
15 min

4 to 6 servings

  • 2 cups chopped green onions
  • 1 orange, zested and juiced
  • 1/2 cup diced red onion
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon vegetable oil
  • 2 teaspoons salt
  • 2 teaspoons brown sugar
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon allspice
  • 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 mango, peeled and diced
  • 1/2 cup diced red onion
  • 1/2 cup diced red pepper
  • 1/4 cup chopped green onions
  • 1/4 cup chiffonade mint leaves
  • 1 lime, zested and juiced
  • 1 jalapeno, minced
  • Salt and freshly ground black pepper
  • 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.

Mango Salsa:
  • 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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4.9 7
I made this again today. I threw everything in the food processor, including the whole habaneros! I'm not too particular on the exact proportions or portions of the ingrediants. In fact, I used a lot more ginger than called for and think that it may have helped make this THE most tender pork! I agree that the salsa is a must "go with." It compliments the pork wonderfully. Don't over-cook the pork. A city-dweller, I don't have access to a grill, so I did a 1.5 lb tenderloin at 375 for 25 minutes and let it rest for another 10. Perfect. item not reviewed by moderator and published
We loved this recipe. I served it at a dinner party and it was a hit, I didn't add all the heat it called for but I will add more next time. The salsa was fabulous! item not reviewed by moderator and published
this recipe turned out amazing my dads only complaint was that i didn't make more for him to take to work the next day. I did change a couple of things i only put in 3 habanero peppers instead of four and added pineapple to the salsa because my mango wasn't big or juicy enough. I paired it with a really light spinach salad with craisins, slivered almond, chopped up broccoli and cauliflower and diced red bell peppers. item not reviewed by moderator and published
I am actually making this for the second time when I realized that I forgot to rate this recipe after the first time I made it. My nephew who is in highschool and our family food critic loved this recipe, and he usually does not like pork. I pretty much followed this recipe except that i added a lot more garlic and scotch bonnets (habeneros) because we like food very spicy. If you fear spice just add one or two of the peppers. I do a lot of marindes for my meat and find that letting it sit the day before makes the flavor so much better. Since there is no sauce definitely make the salsa item not reviewed by moderator and published
I made this for dinner one night and it was absolutely delightful. I couldn't find Scotch Bonnets so I only used Serranos. I like my food spicy so I left the seeds and veins in half of the Serranos! I definitely will make again, I think I might try it with Chicken!! item not reviewed by moderator and published
I made the Jerk Pork Tenderloins the other night for a dinner with friends. We all loved this recipe. It is so full of flavor. The marinade calls for a lot of ingredients, but it is well worth the effort. I agree with the other reviewer that it is essential to serve the pork with the mango salsa. The pork is very spicy, so the salsa compliments the flavor of the meat and adds a very fresh element to this dish. I served the pork with saffron rice and black beans which made for a very colorful presentation. item not reviewed by moderator and published
I would not make this without the fruit salsa as it adds spectacularly to this roast and its almost too hot eat with out the salsa. I marinaded for 24 hours which I think only made it better. I followed this recipe exactly even where the scotch bonnets went except that mangos are out of season. I bought a can of mango salad with pineapples and good don't skimp on the fruit like i did. I would make it again and again item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen