Sunday, April 8, 2012

Jerk Pork with Mango Salsa

There's nothing better than throwing a nice piece of pork on the bbq on a sunny Sunday afternoon. We are big jerk fans in this house and while this is a far cry from Jamaica, it at least feeds that island jones. The tasty mango salsa slathered on top ties everything together and is great all on it's own. We served ours with some roasted cauliflower and a black bean/tomato/avocado salad.

Jerk Pork Tenderloins with Mango Salsa
Recipe from Emeril Lagasse at
2 cups chopped green onions
1 orange, zested and juiced
1/2 cup diced red onion
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon vegetable oil
  • 2 teaspoons salt
  • 2 teaspoons brown sugar
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon allspice
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 2 cloves garlic
  • 4 Scotch bonnet peppers, minced (wear gloves please!)
  • 1 serrano pepper, stemmed and seeded
  • (Play around with the peppers you like. Adjust to your taste and how much spice you want.)
  • 2 pounds pork tenderloin (usually 2 small tenderloins)
  • Mango Salsa, recipe follows
  • Cooked rice for serving, optional
Place all ingredients except the pork and salsa into a blender and blend until smooth.
Place the pork tenderloins into a resealable plastic bag, add the marinade and seal, making sure that the tenderloins are evenly coated with the marinade. Refrigerate for 4 to 24 hours; the longer the meat marinates the better.
Preheat a grill to high. Remove the pork from the marinade and discard the marinade.
Grill the pork for 5 to 6 minutes on each side, or until slightly charred on the outside and an instant-read thermometer inserted into the center of the thickest part of the meat registers 145 degrees F. Remove the meat from the grill and set aside to rest for at least 5 minutes before slicing. When ready to serve, slice the pork against the grain into thin slices and serve immediately with the Mango Salsa and desired rice.

Mango Salsa:

  • 1 mango, peeled and diced (I used 2)
  • 1/2 cup diced red onion
  • 1/2 cup diced red pepper
  • 1/4 cup chopped green onions
  • 1/4 cup chiffonade mint leaves (optional)
  • 1 lime, zested and juiced
  • 1 jalapeno, minced
  • Salt and freshly ground black pepper
Combine all ingredients in a bowl. Let stand in the refrigerator for at least 30 minutes before serving.
Yield about 2 cups