Grilled Jamaican Jerk Pork Tenderloin
- 1 Farmer John Applewood Smoked Bacon Loin Filet1
- 2 Mangoes, Diced Small2
- 1 Pineapple, Diced Small1
- 1 Bunch Green Onions, Chopped1 Bunch
- 3 Jalapeños, Diced Small3
- 1 Bunch Cilantro, Roughly Chopped1 Bunch
- 1 Teaspoon Black pepper1 Teaspoon
- 1 Tablespoon Salt1 Tablespoon
- 1 Tablespoon Jerk Spice Seasoning1 Tablespoon
- 1/2 Onion, diced1/2
- 4 Green Onions, Chopped Roughly4
- 6 Garlic Cloves, Minced6
- 2 Tablespoons Canola Oil2 Tablespoons
- 2 Cups Jasmine Rice2 Cups
- 14 Ounces Coconut Milk14 Ounces
- ½ Cup Water½ Cup
- 1 Tablespoon Sugar1 Tablespoon
- 1 Teaspoon Salt1 Teaspoon
Combine the jerk spice, onion, scallions, garlic, and oil. Coat pork tenderloin and marinate at least 1 hour or overnight if you have time.
Make mango salsa by mixing cut up mango, pineapple, green onions, jalapeño, cilantro, black pepper, and salt. Let it sit to let the flavors come together.
Warm up your grill and grill tenderloin, covered, over indirect medium heat for 10 minutes on each side for 20 minutes or so in total. Check for temperature—it should be above 160F. Let the roast sit about 10 minutes after cooking to allow juices to settle.
If you prefer oven method, preheat oven to 475F and roast tenderloin 20-30 minutes until it reaches 160F.
Serve with mango pineapple salsa and coconut rice.
Coconut Rice: Rinse rice in water until the water runs fairly clear. Add rice, coconut milk, water, sugar and salt into a small pot or large saucepan over medium-high heat.
Bring it to a simmer so the entire surface of the liquid is boiling. Give it one stir, place lid on and immediately turn heat down to low. Leave for 15 minutes.
Remove from heat and rest undisturbed for 10 minutes. Fluff with rubber spatula and serve.