Grilled Jerk Pork Tenderloin

"The zesty spices and refreshing mango make you feel like you're having fun in the sun in the Caribbean!"
 
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Grilled Jerk Pork Tenderloin created by Baby Kato
Ready In:
20mins
Ingredients:
8
Serves:
4
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ingredients

  • 2 ripe mangoes, peeled and coarsely chopped
  • 2 tablespoons chopped red onions
  • 1 tablespoon light brown sugar
  • 2 teaspoons chopped fresh parsley
  • 14 teaspoon ground red pepper
  • 18 teaspoon salt
  • 1 pork tenderloin (about 1-1/2 pounds)
  • 1 tablespoon jerk seasoning
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directions

  • Preheat grill to medium-high heat.
  • In a medium bowl, combine mangoes, onion, brown sugar, parsley, ground red pepper, and salt; mix well and set aside.
  • Evenly season pork with jerk seasoning. Place on grill and cook 15 minutes, or until internal temperature reaches 160 degrees F., turning halfway through cooking.
  • Slice pork, top with mango salsa, and serve immediately.

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  1. Baby Kato
    Jackie we loved this jerk pork recipe, it was quick and easy to throw together and tastes great. The mango salsa is the perfect side for the pork. Thanks so much for sharing. Made for the Gift Shop - CQ3 - Bahamas.
     
  2. Baby Kato
    Grilled Jerk Pork Tenderloin Created by Baby Kato
  3. Baby Kato
    Grilled Jerk Pork Tenderloin Created by Baby Kato
  4. DailyInspiration
    Grilled Jerk Pork Tenderloin Created by DailyInspiration
  5. DailyInspiration
    This jerk pork tenderloin was so easy to make and so flavorful. Loved the mango salsa as well. Made this pork to go with potato salad and spicy coleslaw. It made a wonderful dinner last night.
     

RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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