Jerk Pork Tenderloin with Mango Relish

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Makes: 8  servings Prep 20 mins Marinate 1 hr Grill 24 mins Stand 5 mins

Ingredients

MARINADE
  • 1/4 cup  bottled jerk seasoning*
  • 1/2 cup  minced green bell pepper
  • 1/2 cup  minced red bell pepper
  • 1/4 cup  minced onion
  • 2 tablespoons  minced green onion
  • 3 tablespoons  fresh orange juice
  • 2 tablespoons  vegetable oil
  • 1 1/2 teaspoons  ground cinnamon
  • 1 1/2 teaspoons  ground nutmeg
  • 1 1/2 teaspoons  ground allspice
  • 1 teaspoon  salt
  • 1/2 teaspoon  brown sugar
  • 3 packages (1-1/4 to 1-1/2 lbs. each) pork tenderloins or 6 to 12 pork chops, 3/4-inch thick
MANGO RELISH
  • 1 tablespoon  honey
  • 1 teaspoon  cider vinegar
  • 2 medium mangos, diced (2 cups)
  • 2 oranges, peeled, sectioned and diced
  • 1/2 red bell pepper, minced (1/2 cup)
  • 2 tablespoons  chopped fresh parsley
  • 1 1/2 teaspoons  dried thyme

Directions

Make Marinade::

1. Combine all marinade ingredients in large shallow dish.

2. Add pork to marinade, turning to coat. Cover and refrigerate 1 hour.

3. Thirty minutes before grilling, remove pork from refrigerator. Heat grill or broiler. Grill over medium** heat 12 to 15 minutes per side for tenderloin or 9 to 10 minutes per side for chops or until instant-read thermometer inserted in thickest part registers 160 degrees F. (Or broil 3 inches from heat source 10 to 12 minutes per side for tenderloin or 8 to 10 minutes per side for chops or until meat thermometer inserted in the thickest part reaches 160 degrees F.)

Make Mango Relish::

4. Combine honey and vinegar in medium bowl. Add mangos, oranges, the half red pepper and the parsley, tossing to coat.

5. Let tenderloins stand 5 minutes, then slice thin diagonally. Arrange pork on serving platter. Top with Mango Relish. Makes 8 servings.

Note

*
  • Look for jerk seasoning in larger supermarkets.

Note

**
  • To test for medium heat, you should be able to hold your hand over the coals at the height of the food for 4 seconds before you have to pull away.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)365,
  • Fat, total(g)10,
  • chol.(mg)153,
  • sat. fat(g)3,
  • carb.(g)17,
  • pro.(g)50,
  • sodium(mg)424,
  • Percent Daily Values are based on a 2,000 calorie diet
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