Jamaican Jerk Pork Tenderloin with Pineapple Mango Salsa
Serving Size: 4
1 can pineapple chunks in juice – 14 oz
1 jar mangos – chutney
2 tablespoons jerk seasoning
1 teaspoon olive oil
1 bunch green onion – cut on slant
2 pounds pork tenderloin
Season the pork tenderloins with salt and the roll in a pie plat with jerk seasoning to coat on all sides. Some jerk spice blends are hotter than others so season accordingly. If you like your food spicy add some red chili pepper flakes to the jerk spice.
Combine the chutney and drained pineapple in the bowl of a food processor and pulse a few times to blend. You do not want to puree this, just blend lightly so it remains chunky.
Lightly brush the tenderloins with some olive oil and place on grill. Grill to medium and remove to rest for 5 minutes.
Meanwhile heat the chutney in a saute pan and thin with some of the reserved pineapple juice if necessary.
Slice the tenderloin on the bias, fan the slices on a dinner plate, and top with the heated chutney. Garnish with green onions.
NOTES: You can use a little jerk paste, or alternately a prepared jerk sauce. Heat in a pre-heated oven at 350 degrees until internal temp reaches 165 degrees.
Serving Ideas: Serve with plain white rice and a salad