January 11, 2011

Jerk Pork Tenderloins with Mango Salsa


  • 2 cups chopped green onions
  • 1orange zested and juiced
  • 1/2 cup diced red onion
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon worcestershire
  • 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
  • 2 pounds pork tenderloin (usually 2 small tenderloins)
  • Mango Salsa, recipe follows
  • Cooked rice or cous-cous , your choice


Place all ingredients except the pork and salsa into a blenderand 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
  • 1/2 cup diced red onion
  • 1/4 cup mint leaves or cilantro, finely chopped
  • 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.

I also like to serve this with a basic wine and cream sauce.
2 TBSP. butter
1 clove of garlic, crushed and minced
1 1/2 cup white wine
1 cup of heavy cream
Salt and fresh ground pepper.
Melt butter in a saute pan. Add garlic. Saute 1 minute. Add wine and reduce to about half. Add cream, salt and pepper.

Scotch bonnet, also known as Boabs Bonnet, Scotty Bons[1] or Bonney peppers,[1] (Latin: Capsicum chinense) is a variety of chili pepper that belongs to the same species as the habanero. A cultivar of the habanero, it is one of the hottest peppers in the world. Found mainly in the Caribbean islands and also in Guyana and the Maldives Islands, it is named for its resemblance to a Tam o'shanter hat.[2] Most Scotch Bonnets have a heat rating of 100,000–350,000 Scoville Units.[3] For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale.
These peppers are used to flavour many different dishes and cuisines worldwide. The Scotch bonnet has a flavour distinct from its habanero cousin giving jerk dishes (pork/chicken) and other Caribbean dishes their unique flavour. Scotch bonnets are mostly used in Grenadian, Trinidadian, Jamaican, Barbadian, Guyanese, Surinamese, Haitian and Caymanian cuisine and pepper sauces, though they often show up in other Caribbean recipes.

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