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Ingredients Jump to Instructions ↓

  1. 1 pound pork tenderloin

  2. 3 tablespoons olive oil, divided

  3. 1 1/2 teaspoons salt, divided

  4. 1 tablespoon Caribbean jerk seasoning

  5. 3 cups fresh or frozen butter peas

  6. 1/4 cup chopped fresh parsley

  7. 1 teaspoon fresh thyme leaves

  8. 1/4 cup fresh lemon juice

  9. 1 tablespoon sugar

  10. 1/2 teaspoon dried crushed red pepper

  11. 1/4 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloin, leaving a thin layer of fat. Rub 1 Tbsp. olive oil, 1/2 tsp. salt, and 1 Tbsp. Caribbean seasoning over tenderloin.

  2. Grill tenderloin, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 5 minutes before slicing.

  3. Meanwhile, bring butter peas and water to cover to a boil in a 3-qt. saucepan over high heat; reduce heat to medium, and simmer 25 minutes; drain. Combine peas, next 6 ingredients, and remaining 2 Tbsp. olive oil and 1 tsp. salt. Serve with sliced pork.

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