Photo: Jerk Pork Tenderloins with Mango Salsa Recipe
Ingredients
- 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
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.
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
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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By mewoods
Chicago, IL
on May 27, 2011
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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.
By jcourch_9930688
Covington, GA
on October 15, 2010
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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!
By srm_punkin_head
Templeton, 43
on May 04, 2010
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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.
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