Jerk Pork Tenderloin W/ Pineapple Jicama Salsa Recipe

Name: Jerk Pork Tenderloin W/ Pineapple Jicama Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup canola oil; 2 scallions, thickly sliced; 2 garlic cloves, smashed; 2 Scotch bonnet or habanero chiles, stemmed and seeded; 1 tablespoon low-sodium soy sauce; 1 tablespoon fresh lime juice; 1 tablespoon light brown sugar; 2 teaspoons ground allspice; 1 teaspoon freshly ground black pepper; 1 teaspoon thyme leaves; 1/4 teaspoon freshly grated nutmeg; One 1-inch piece of fresh ginger; 2 pork tenderloins (14 ounces each); Salt

Servings: persons

1/4 cup canola oil
2 scallions, thickly sliced
2 garlic cloves, smashed
2 Scotch bonnet or habanero chiles, stemmed and seeded
1 tablespoon low-sodium soy sauce
1 tablespoon fresh lime juice
1 tablespoon light brown sugar
2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
1 teaspoon thyme leaves
1/4 teaspoon freshly grated nutmeg
One 1-inch piece of fresh ginger
2 pork tenderloins (14 ounces each)
Salt

1
1.In a blender, combine 3 tablespoons of the oil with the scallions, garlic, chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme, nutmeg and ginger. Puree until smooth. Transfer the marinade to a resealable plastic bag. Add the pork tenderloins, turning to coat. Seal the bag, pressing out the air, and refrigerate for 4 to 8 hours.
2
2.Light a grill or preheat a grill pan. Remove the pork from the marinade. Brush with the remaining 1 tablespoon of oil and season generously with salt. Grill the pork over moderately low heat, turning occasionally, until an instant-read thermometer reaches 135 when inserted in the center of the meat, about 20 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve with the salsa.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup canola oil, 2 scallions, thickly sliced, 2 garlic cloves, smashed, 2 Scotch bonnet or habanero chiles, stemmed and seeded, and more.

Yes, Jerk Pork Tenderloin W/ Pineapple Jicama Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Jerk Pork Tenderloin W/ Pineapple Jicama Salsa

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