Jerk Pork Tenderloins with Mango Salsa

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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.

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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!

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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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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

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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!!

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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.

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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 such..........so good don't skimp on the fruit like i did. I would make it again and again