Best 10 Vs Grilled Jerk Pork Tenderloin And Pineapple Mango Kiwi Salsa Recipes

V'S GRILLED JERK PORK TENDERLOIN AND PINEAPPLE MANGO-KIWI SALSA

Steps:

• DIRECTIONS.
• Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor.
• Coat pork tenderloin and Marinate at least 4 hours or overnight. The longer it marinates, the more flavor the pork absorbs.
• Pineapple Mango-Kiwi Salsa.
• Put all in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle.
• Grill tenderloin, covered, over indirect medium heat for 10 minutes each side.
• Juices should run clear or temperature 160 degrees.
• Let roast sit about 10 minutes to let juices settle.
• Slice and serve with Pineapple Salsa.

GRILLED JERK PORK TENDERLOIN

Steps:

• Preheat grill to medium-high heat.
• In a medium bowl, combine mangoes, onion, brown sugar, parsley, ground red pepper, and salt; mix well and set aside.
• Evenly season pork with jerk seasoning. Place on grill and cook 15 minutes, or until internal temperature reaches 160 degrees F., turning halfway through cooking.
• Slice pork, top with mango salsa, and serve immediately.

CHEF JOHN'S GRILLED JERK PORK TENDERLOIN

Steps:

• Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.
• Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides.
• Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PINEAPPLE KIWI MANGO SALSA

Steps:

• Place all ingredients in a bowl and mix together.
• Let it sit to allow the flavors to mingle.

JERK PORK TENDERLOIN WITH PINEAPPLE AND MANGO SALSA

Steps:

• In a small bowl, mix half of the olive oil with the jerk seasoning and salt. Spread mixture evenly over the pork. Place the pork in a resealable plastic bag, seal and marinate it in the refrigerator for at least 30 minutes. While pork is marinating, make the salsa. In a mixing bowl combine all of the salsa ingredients and mix well. Season with salt to taste. Remove the pork from the refrigerator and let stand at room temperature for about 15-20 minutes. Heat a heavy non-stick pan, such as a cast-iron pan over medium-high heat until hot, about 3-5 minutes. Add the remaining oil to the pan and then the pork. Cook about 2 minutes per side, until browned. Cover loosely with foil, reduce the heat and cook, turning occasionally, until internal temperature reaches a minimum of 145°F in the thickest part of the pork. Remove the pork from the pan and let it rest for at least 3 minutes. Slice the pork and serve topped with pineapple-mango salsa. Serve with a lime wedge.

SMOKY PORK TENDERLOIN WITH PINEAPPLE MANGO SALSA

Steps:

• Combine first 9 ingredients in a small bowl. Rub over pork loin.
• Preheat an outdoor grill to medium heat
• Grill pork for 12-15 minutes (turning after 5 minuted) or until a meat thermometer inserted in the thickest part registers 145 degrees
• . Let pork rest 10 minutes before slicing. Prepare salsa while pork rests.
• For the salsa, Combine all the ingredients in a bowl. Serve immediately.

PORK CHOPS WITH MANGO SALSA

Steps:

• Pour 3/4 cup salad dressing into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally., In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving., Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with salsa.

GRILLED JERK PORK TENDERLOIN

Steps:

• Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.
• Place the pork tenderloin in a shallow casserole dish; pour jerk marinade over, and massage into the meat to ensure all of the pork is coated. Cover and refrigerate for 8 hours.
• Preheat grill for medium-high heat.
• Lightly oil grate. Grill slabs of tenderloin over hot coals, turning as needed to keep from burning but allowing nice grill marks and browning. about 6 to 7 minutes on each side, or until the internal temperature has reached 160 degrees F (70 degrees C). Remove meat from grill; slice thinly and serve.

GRILLED JERK PORK TENDERLOIN

Steps:

• Combine habanero peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Continue to blend until smooth.
• Place the pork tenderloin in a shallow casserole dish. Spread mixture on all sides of the meat (wear gloves or use a spatula). Cover and refrigerate for 8 hours.
• Preheat grill for medium-high heat.
• Lightly oil grate. Add soaked wood chips to coals, if using. Grill slabs of tenderloin, turning as needed, about 6 to 7 minutes on each side, or until the internal temperature has reached 145 degrees F (63 degrees C).
• Remove meat from grill; allow to rest for 5 minutes. Slice thinly and serve.

JERK PORK TENDERLOIN WITH FRESH PINEAPPLE CHUTNEY

Steps:

• To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag.
• Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
• Prepare grill.
• Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155° or until desired degree of doneness. Let pork stand 10 minutes.
• Slice pork into 1/2-inch-thick slices.
• To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork.