↞ recipe box start page
Category: Pork
Prep Time: Cook Time: Total Time:
1/4 cup canola oil
2 scallions, thickly sliced
2 garlic cloves, smashed
2 Scotch bonnet or habanero chiles, stemmed and seeded
1 tablespoon low-sodium soy sauce
1 tablespoon fresh lime juice
1 tablespoon light brown sugar
2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
1 teaspoon thyme leaves
1/4 teaspoon freshly grated nutmeg
One 1-inch piece of fresh ginger
2 pork tenderloins (14 ounces each)
Salt
Pineapple-Jicama Salsa
Directions
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.
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.
2 servings
Pineapple-Jicama Salsa
2 tablespoons finely chopped red onion
1 tablespoon freshly squeezed lime juice
1 1/4 pounds peeled pineapple, cut into 1/2-inch dice (3 cups)
2 tablespoons fresh pineapple juice, squeezed from the rind
5 ounces jicama, peeled and cut into 1/4-inch dice (1 cup)
3 tablespoons finely chopped cilantro
1 tablespoon light brown sugar
1 jalapeño—stemmed, seeded and finely chopped
1 scallion, thinly sliced
Directions
In a bowl, combine the red onion with the lime juice and let stand for 10 minutes. Add the pineapple, pineapple juice, jicama, cilantro, brown sugar, jalapeño and scallion to the bowl and toss. Serve with the jerk pork tenderloin.
Make Ahead
The pineapple-jicama salsa can be refrigerated overnight. Bring to room temperature before serving.
Serve With
Jerk Pork Tenderloin.
view more member recipes
Jerk Pork Tenderloin with Pineapple Salsa
view my recipes
print
save
Category: Pork
Prep Time: Cook Time: Total Time:
1/4 cup canola oil
2 scallions, thickly sliced
2 garlic cloves, smashed
2 Scotch bonnet or habanero chiles, stemmed and seeded
1 tablespoon low-sodium soy sauce
1 tablespoon fresh lime juice
1 tablespoon light brown sugar
2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
1 teaspoon thyme leaves
1/4 teaspoon freshly grated nutmeg
One 1-inch piece of fresh ginger
2 pork tenderloins (14 ounces each)
Salt
Pineapple-Jicama Salsa
Directions
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.
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.
2 servings
Pineapple-Jicama Salsa
2 tablespoons finely chopped red onion
1 tablespoon freshly squeezed lime juice
1 1/4 pounds peeled pineapple, cut into 1/2-inch dice (3 cups)
2 tablespoons fresh pineapple juice, squeezed from the rind
5 ounces jicama, peeled and cut into 1/4-inch dice (1 cup)
3 tablespoons finely chopped cilantro
1 tablespoon light brown sugar
1 jalapeño—stemmed, seeded and finely chopped
1 scallion, thinly sliced
Directions
In a bowl, combine the red onion with the lime juice and let stand for 10 minutes. Add the pineapple, pineapple juice, jicama, cilantro, brown sugar, jalapeño and scallion to the bowl and toss. Serve with the jerk pork tenderloin.
Make Ahead
The pineapple-jicama salsa can be refrigerated overnight. Bring to room temperature before serving.
Serve With
Jerk Pork Tenderloin.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Jerk Turkey Meatballs With Curry Pineapple Salsa
by HappyCook80
2 pounds ground turkey 1/2 cup chopped green onion 1/4 cup chopped red bell pepper 1/2 cup dry bread crumbs 2 tablespoons prepared Jerk marinade 2 eggs, slightly beaten 1/2 teaspoon garlic pow
by HappyCook80
2 pounds ground turkey 1/2 cup chopped green onion 1/4 cup chopped red bell pepper 1/2 cup dry bread crumbs 2 tablespoons prepared Jerk marinade 2 eggs, slightly beaten 1/2 teaspoon garlic pow
Peppered Pork Tenderloin With Cherry Salsa
by sgre52160
1 pound dark sweet cherries, pitted and chopped (about 1 cup) 4 teaspoons fresh lime juice 1/2 teaspoon freshly grated lime zest 2 tablespoon finely chopped red onion 2 teaspoon finely chopped see
by sgre52160
1 pound dark sweet cherries, pitted and chopped (about 1 cup) 4 teaspoons fresh lime juice 1/2 teaspoon freshly grated lime zest 2 tablespoon finely chopped red onion 2 teaspoon finely chopped see
Grilled Pork Tenderloin With Peach Salsa
by ICOOK2
Serves 4 2 peaches , peeled , pitted, and chopped fine 1/2 onion, red (small) 1 tablespoon lime juice 2 tablespoons chopped fresh mint 1/2 jalapeno chile, seeds and ribs removed, then
by ICOOK2
Serves 4 2 peaches , peeled , pitted, and chopped fine 1/2 onion, red (small) 1 tablespoon lime juice 2 tablespoons chopped fresh mint 1/2 jalapeno chile, seeds and ribs removed, then
Honeyed Pork Tenderloin With Avocado-peach Salsa
by ICOOK2
1/2 cup soy sauce 1 Tbsp sesame oil 2 tsp teriyaki sauce 2 garlic cloves, minced 1 tsp ground ginger 1 lb pork tenderloin 1/4 cup honey 2 Tbsp brown sugar 4 1/2 Tbsp sesame seeds Avocado-Peac
by ICOOK2
1/2 cup soy sauce 1 Tbsp sesame oil 2 tsp teriyaki sauce 2 garlic cloves, minced 1 tsp ground ginger 1 lb pork tenderloin 1/4 cup honey 2 Tbsp brown sugar 4 1/2 Tbsp sesame seeds Avocado-Peac
view more member recipes
related CDKitchen recipes
Rolled Pork Tenderloin And Sweet Potatoes
Peach Pork Tenderloin
Jerk-Seasoned Pork Burgers
Hawaiian Pork Sandwich
Grilled Rum And Coke Cured Pork Tenderloin
Tempura Pork Tenderloin Medallions with Pineapple Ginger Sauce
Mushroom Pork Tenderloin
Apple Stuffed Pork Tenderloin
Baked Pork Tenderloin
Jamaican Jerk Pork Steaks