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Grilled Jamaican Jerk Pork Tenderloin

alarm
Total Time:
50 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Go on a Jamaican adventure and whip up this fragrant, fiery recipe—applewood smoked bacon pork tenderloin and jerk spice seasonings grilled View More expand_more

Go on a Jamaican adventure and whip up this fragrant, fiery recipe—applewood smoked bacon pork tenderloin and jerk spice seasonings grilled and topped with mango pineapple salsa. Serve with coconut rice and you’ll feel like you’re dining in the Caribbean!

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Grilled Jamaican Jerk Pork Tenderloin
alarm
Total Time:
50 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Grilled Jamaican Jerk Pork Tenderloin

Product ImageApplewood Smoked Bacon Loin Filet
1
Farmer John Applewood Smoked Bacon Loin Filet
1
2
Mangoes, Diced Small
2
1
Pineapple, Diced Small
1
1 Bunch
Green Onions, Chopped
1 Bunch
3
Jalapeños, Diced Small
3
1 Bunch
Cilantro, Roughly Chopped
1 Bunch
1 Teaspoon
Black pepper
1 Teaspoon
1 Tablespoon
Salt
1 Tablespoon
1 Tablespoon
Jerk Spice Seasoning
1 Tablespoon
1/2
Onion, diced
1/2
4
Green Onions, Chopped Roughly
4
6
Garlic Cloves, Minced
6
2 Tablespoons
Canola Oil
2 Tablespoons

Coconut Rice

2 Cups
Jasmine Rice
2 Cups
14 Ounces
Coconut Milk
14 Ounces
½ Cup
Water
½ Cup
1 Tablespoon
Sugar
1 Tablespoon
1 Teaspoon
Salt
1 Teaspoon

Directions


  1. Combine the jerk spice, onion, scallions, garlic, and oil. Coat pork tenderloin and marinate at least 1 hour or overnight if you have time.

  2. 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.

  3. 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.

  4. If you prefer oven method, preheat oven to 475F and roast tenderloin 20-30 minutes until it reaches 160F.

  5. Serve with mango pineapple salsa and coconut rice.

  6. 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.

  7. 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.

  8. Remove from heat and rest undisturbed for 10 minutes. Fluff with rubber spatula and serve.

Ingredients


Grilled Jamaican Jerk Pork Tenderloin

1
Farmer John Applewood Smoked Bacon Loin Filet
1
2
Mangoes, Diced Small
2
1
Pineapple, Diced Small
1
1 Bunch
Green Onions, Chopped
1 Bunch
3
Jalapeños, Diced Small
3
1 Bunch
Cilantro, Roughly Chopped
1 Bunch
1 Teaspoon
Black pepper
1 Teaspoon
1 Tablespoon
Salt
1 Tablespoon
1 Tablespoon
Jerk Spice Seasoning
1 Tablespoon
1/2
Onion, diced
1/2
4
Green Onions, Chopped Roughly
4
6
Garlic Cloves, Minced
6
2 Tablespoons
Canola Oil
2 Tablespoons

Coconut Rice

2 Cups
Jasmine Rice
2 Cups
14 Ounces
Coconut Milk
14 Ounces
½ Cup
Water
½ Cup
1 Tablespoon
Sugar
1 Tablespoon
1 Teaspoon
Salt
1 Teaspoon

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