Recipe courtesy of Edison Mays Jr.
Save Recipe Print
Total:
1 hr 10 min
Prep:
40 min
Inactive:
10 min
Cook:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Salsa:

Directions

Preheat a grill to 375 degrees F.

Fan out the loin by slicing it down the middle but not all the way through. Do the same to each side of the loin. Place the fanned loin in between 2 pieces of plastic wrap and pound until it is about 3/8-inch thick. Season with salt and fresh cracked black pepper.

Place mango, pineapple, fresh coconut, cilantro, red onions, garlic, chives, and honey in a large bowl and fold together. Season, to taste, and loosen with fresh coconut milk if too thick. Lay out your pounded pork loin, spread on salsa, roll, and bind it together with some butchers string. Grill on high heat to achieve a golden brown color for about 6 to 9 minutes.

To finish, lower the heat to 300 degrees F for 30 minutes or until an internal temperature of 165 to 170 degrees F is reached.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Pesto Stuffed Pork Tenderloin

Recipe courtesy of Fisher® Nuts

Grilled Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Pork Tenderloin Stuffed with Broccoli Rabe

Recipe courtesy of Eleanora Scarpetta

Rainbow Fruit Stuffed Pork Tenderloin with Fried Cheddar Grits and a Blueberry Coulis

Recipe courtesy of Wesley Williams

Pork Tenderloin with Mushroom Stuffing and Pan-Seared Onion and Apples

Recipe courtesy of Canadian Living Magazine

Roasted Pork Tenderloin filled with Sun-Dried Cranberry Stuffing

Recipe courtesy of Bobby Flay

Stuffed Pork Tenderloin Over Grilled Kale Drizzled with Grilled Peach Whiskey Beurre Blanc

Recipe courtesy of Claire Robinson

Roasted Pork Tenderloin Filled with Sun-Dried Cranberry Stuffing with Roasted Root Vegetables

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories