Grilled Jerk Pork Tenderloin With Mango Salsa Recipes

SPICY PORK TENDERLOIN WITH MANGO SALSA

Steps:

• Rub pork with oil. Combine the pepper, paprika, salt, garlic powder, chili powder, cinnamon and cayenne; rub over pork. Refrigerate for 30 minutes., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the mango, cilantro, lime juice and honey; serve with pork.

GRILLED JERK PORK TENDERLOIN

Steps:

• Preheat grill to medium-high heat.
• In a medium bowl, combine mangoes, onion, brown sugar, parsley, ground red pepper, and salt; mix well and set aside.
• Evenly season pork with jerk seasoning. Place on grill and cook 15 minutes, or until internal temperature reaches 160 degrees F., turning halfway through cooking.
• Slice pork, top with mango salsa, and serve immediately.

V'S GRILLED JERK PORK TENDERLOIN AND PINEAPPLE MANGO-KIWI SALSA

Steps:

• 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.

JERK PORK TENDERLOIN WITH PINEAPPLE AND MANGO SALSA

Steps:

• In a small bowl, mix half of the olive oil with the jerk seasoning and salt. Spread mixture evenly over the pork. Place the pork in a resealable plastic bag, seal and marinate it in the refrigerator for at least 30 minutes. While pork is marinating, make the salsa. In a mixing bowl combine all of the salsa ingredients and mix well. Season with salt to taste. Remove the pork from the refrigerator and let stand at room temperature for about 15-20 minutes. Heat a heavy non-stick pan, such as a cast-iron pan over medium-high heat until hot, about 3-5 minutes. Add the remaining oil to the pan and then the pork. Cook about 2 minutes per side, until browned. Cover loosely with foil, reduce the heat and cook, turning occasionally, until internal temperature reaches a minimum of 145°F in the thickest part of the pork. Remove the pork from the pan and let it rest for at least 3 minutes. Slice the pork and serve topped with pineapple-mango salsa. Serve with a lime wedge.

GRILLED JERK PORK TENDERLOIN WITH MANGO SALSA

Steps:

• Set a ridged two-burner stove-top grill over medium-high heat, and using tongs and a small cloth in plain oil, rub over grill. Combine the jerk seasoning ingredients and mix well. Rub sparingly but well over entire pork tenderloin, including both ends. Reduce heat under the grill to medium heat; place pork tenderloin on the grill and, using, tongs turn the pork tenderloin every 10 minutes for a total of 25 to 30 minutes. Transfer to a serving platter, cover loosely with foil and set aside to rest for 5 minutes. Slice across the grain into 1/4-inch thick slices and serve with mango salsa. Combine the salsa ingredients, mix well and set aside.

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.