V's Grilled Jerk Pork Tenderloin and Pineapple Mango-Kiwi Salsa
This recipe is one of the best grilled jerk tenderloin recipes served with its own Pineapple Mango-Kiwi Salsa. The flavors of the two balance the heat of the spicy seasoning and the sweet of the Pineapple Salsa. Recipe courtesy of the Queen Bs ZWT3 (Won 1st place in a Jerk Contest) :)
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INGREDIENTS
Nutrition- 1(2 1/2 lb) pork tenderloin
Jerk Spice
- 1⁄2cup finely chopped onion
- 1⁄3
- 1⁄4
- 4
- 2tablespoons fresh orange juice
- 2tablespoons fresh lime juice
- 1 -3
- 1tablespoon finely chopped fresh ginger
- 2teaspoons ground coriander
- 2teaspoons fresh ground black pepper
- 1teaspoon ground allspice
- 1dash cumin
- 1teaspoon salt
- 1⁄2teaspoon ground nutmeg
- 1⁄2teaspoon ground cinnamon
Pineapple Mango-Kiwi Salsa
- 2
- 1
- 1
- 1⁄3
- 1⁄4
- 1
- 1tablespoon lime juice
- 1
- 1tablespoon jalapenos (or to taste) or 1 tablespoon poblano pepper, chopped fine (or to taste)
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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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