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Jerk Pork Tenderloins with Mango Salsa

  • 4servings
  • 315minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, C, E, P
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups chopped green onions

  2. 1 orange, zested and juiced

  3. 2 tablespoons apple cider vinegar

  4. 1 tablespoon Worcestershire sauce

  5. 1 tablespoon vegetable oil

  6. 2 teaspoons salt

  7. 2 teaspoons brown sugar

  8. 2 teaspoons grated fresh ginger

  9. 1 teaspoon allspice

  10. 1/4 teaspoon paprika

  11. 1/4 teaspoon ground nutmeg

  12. 1/4 teaspoon black pepper

  13. 1/2 teaspoon ground cinnamon

  14. 2 cloves garlic

  15. 4 Scotch bonnet peppers, minced (wear gloves please!)

  16. 1 serrano pepper, stemmed and seeded

  17. 2 pounds pork tenderloin (usually 2 small tenderloins)

  18. Mango Salsa, recipe follows

  19. Cooked rice, your choice

  20. 1 mango, peeled and diced

  21. 1/2 cup diced red onion

  22. 1/2 cup diced red pepper

  23. 1/4 cup chopped green onions

  24. 1/4 cup chiffonade mint leaves

  25. 1 lime, zested and juiced

  26. 1 jalapeno , minced

  27. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

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

  2. 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.

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

  4. 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.

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

  6. Yield about 2 cups

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