Caribbean Grilled Pork And Onions Recipes

GRILLED CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
• Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.

CARIBBEAN GRILLED PORK AND ONIONS

Steps:

• In a bowl combine 1/3 cup lime juice, oil, garlic, salt, coriander and cayenne pepper; set aside.
• Arrange onions in a large, shallow dish. Arrange pork chops over onion slices. Pour lime marinade over chops and onions. Cover and set aside at room temperature for 30 minutes, turning often.
• Meanwhile, heat grill. Place pork chops and onions on heated grill, discarding marinade. Grill for approximately 15 minutes or until done, turning once.

CARIBBEAN PORK BURGERS

Steps:

• Heat gas or charcoal grill. In medium bowl, mix all ingredients except onion, bread and oil. Shape mixture into 4 patties, about 3/4 inch thick.
• Place patties on grill over medium heat. Cover grill; cook 15 to 18 minutes, turning once, until no longer pink in center. For last 8 to 10 minutes of cooking, add onion slices; cook, turning once, until golden brown. Brush both sides of bread slices with oil. Add bread to grill for last 2 to 3 minutes of cooking; cook, turning once, until golden brown.
• Serve burgers and onion between bread slices.