Community Pick
V's Grilled Jerk Pork Tenderloin and Pineapple Mango-Kiwi Salsa
photo by lazyme
- Ready In:
- 35mins
- Ingredients:
- 25
- Serves:
-
6-8
ingredients
- 1 (2 1/2 lb) pork tenderloin
-
Jerk Spice
- 1⁄2 cup finely chopped onion
- 1⁄3 cup finely chopped scallion (4 to 6 scallions)
- 1⁄4 cup firmly packed fresh thyme leave, and tender stems chopped
- 4 garlic cloves, finely chopped
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lime juice
- 1 -3 scotch bonnet peppers or 1 -3 habanero pepper, seeded and minced, depending on taste
- 1 tablespoon finely chopped fresh ginger
- 2 teaspoons ground coriander
- 2 teaspoons fresh ground black pepper
- 1 teaspoon ground allspice
- 1 dash cumin
- 1 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cinnamon
-
Pineapple Mango-Kiwi Salsa
- 2 cups fresh pineapple, chopped
- 1 fresh mango, chopped
- 1 kiwi, chopped
- 1⁄3 cup purple onion, chopped
- 1⁄4 cup fresh cilantro, chopped (or to taste)
- 1 tablespoon fresh ginger, chopped fine (or to taste)
- 1 tablespoon lime juice
- 1 tablespoon rum (or to taste)
- 1 tablespoon jalapenos (or to taste) or 1 tablespoon poblano pepper, chopped fine (or to taste)
directions
- DIRECTIONS.
- Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor.
- Coat pork tenderloin and Marinate at least 4 hours or overnight. The longer it marinates, the more flavor the pork absorbs.
- Pineapple Mango-Kiwi Salsa.
- Put all in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle.
- Grill tenderloin, covered, over indirect medium heat for 10 minutes each side.
- Juices should run clear or temperature 160 degrees.
- Let roast sit about 10 minutes to let juices settle.
- Slice and serve with Pineapple Salsa.
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Reviews
-
We loved this recipe. Like another reviewer, I used a crock pot because I had pork shoulder, but I had great luck with it. I made the rub 24 hours ahead of cooking, and the salsa as well. I didn't have a food processor last time I made this and it took me forever, but I am really slow at chopping. <br/><br/>To convert to pulled pork, I accordingly multiplied the rub ingredients per weight, then added a little extra. I also added a lot of extra juice and even a cup or so of ginger ale. I had no problems with this burning. I'll be making 11 lbs of pork in the crock pot this way for a party on Saturday. I am very excited to have a food processor this time around.
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fantastic, beautiful, and super flavorful dish! i served this when my in-laws were in town. they were impressed! it was nice because i marinated the tenderloins the day before and made the salsa the day before too, so it was a total make-ahead dish! i loved how easy it was to throw together! thanks for this impressive keeper, v!
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RECIPE SUBMITTED BY
Vseward Chef-V
United States
I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...