V's Grilled Jerk Pork Tenderloin and Pineapple Mango-Kiwi Salsa
photo by lazyme
- Ready In:
- 1 (2 1/2 lb) pork tenderloin
- 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)
- 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.
Questions & Replies
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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.
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!