Jamaican pork tenderloin with fresh mango salsa
Votes: 2
Time: 1 hour 15 minutes
Complexity: average
Servings: 4 - 6
Complexity: average
Servings: 4 - 6
Jamaican Pork Tenderloin with Fresh Mango Salsa - A Step-by-Step Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g pork tenderloin (usually 2 small pieces)
- 4 crushed Scotch bonnet peppers (Please, put on gloves!)
- 1 serrano pepper, stemmed and seeded
- 2 cups chopped green onions
- Zest and juice of 1 orange
- 1/2 cup diced red onion
- 2 tablespoons apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp. vegetable oil
- 2 teaspoons of salt
- 2 tsp. brown sugar
- 2 tsp grated fresh ginger
- 1 teaspoon allspice
- 1/4 tsp paprika
- 1/4 tsp ground nutmeg
- 1/4 teaspoon black pepper
- 1/2 tsp ground cinnamon
- 2 cloves of garlic
- Mango Salsa (see recipe below)
- Boiled rice (optional)
Mango salsa:
- 1 mango, peeled and diced
- 1/2 cup diced red onion
- 1/2 cup diced red pepper
- 1/4 cup chopped green onions
- 1/4 cup shredded mint leaves
- Zest and juice of 1 lime
- 1 crushed jalapeño pepper
- Salt and ground black pepper
We recommend
Recipes with similar ingredients: pork, salsa sauce, rice, onions, garlic, Orange juice, apple cider vinegar, lime juice, ginger root, Worcestershire sauce, brown sugar, allspice, paprika, nutmeg, cinnamon, serrano pepper, jalapeno pepper, mango, mint
Cooking the dish according to the recipe:
- Place all ingredients except pork and salsa in a blender and blend until smooth.
Place the pork tenderloin in a resealable plastic bag, add the marinade, and seal the bag. Make sure the meat is evenly coated with the marinade. Refrigerate the bag for 4-24 hours; the longer the meat marinates, the better. - Preheat the grill to high. Remove the pork from the marinade and discard the marinade.
Grill the pork for 5-6 minutes per side, until the outside is charred and a thermometer inserted into the thickest part of the pork registers 145°F (63°C). Remove from the grill and let rest for at least 5 minutes before slicing. To serve, slice thinly across the grain and serve immediately with mango salsa and rice.
Mango salsa: Combine all ingredients in a bowl. Refrigerate for at least 30 minutes before serving. Yield: approximately 2 tbsp.
Categories:
recipe / Grill, barbecue / Grilled meat / Sauces / Dips / / Caribbean cuisine / Jamaican cuisine / Emeril Lagasse
Similar recipes
