Name: Jerk Pork Tenderloin with Pineapple Salsa
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 1/4 c. canola oil -; 2 scallions -; 2 clove garlic -; 2 Scotch bonnet or habanero chiles -; 1 tbsp. low-sodium soy sauce -; 1 tbsp. fresh lime juice -; 1 tbsp. light brown sugar -; 2 tsp. ground allspice -; 1 tsp. Freshly ground black pepper -; 1 tsp. thyme leaves -; 1/4 tsp. freshly grated nutmeg -; 1 1-inch piece of fresh ginger -; 2 pork tenderloins -; Salt -; Pineapple-Jicama Salsa -

Jerk Pork Tenderloin with Pineapple Salsa

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Jerk Pork Tenderloin with Pineapple Salsa

1. 1/4 c. canola oil -

2. 2 scallions -

3. 2 clove garlic -

4. 2 Scotch bonnet or habanero chiles -

5. 1 tbsp. low-sodium soy sauce -

6. 1 tbsp. fresh lime juice -

7. 1 tbsp. light brown sugar -

8. 2 tsp. ground allspice -

9. 1 tsp. Freshly ground black pepper -

10. 1 tsp. thyme leaves -

11. 1/4 tsp. freshly grated nutmeg -

12. 1 1-inch piece of fresh ginger -

13. 2 pork tenderloins -

14. Salt -

15. Pineapple-Jicama Salsa -

How to cook deliciously - Jerk Pork Tenderloin with Pineapple Salsa

1. Stage

In a blender, combine 3 tablespoons of the oil with the scallions, garlic, chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme, nutmeg, and ginger. Puree until smooth. Transfer the marinade to a resealable plastic bag. Add the pork tenderloins, turning to coat. Seal the bag, pressing out the air, and refrigerate for 4 to 8 hours.

2. Stage

Light a grill or preheat a grill pan. Remove the pork from the marinade. Brush with the remaining 1 tablespoon of oil and season generously with salt. Grill the pork over moderately low heat, turning occasionally, until an instant-read thermometer reaches 135 when inserted in the center of the meat, about 20 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve with the salsa.