Jerk Pork Tenderloins with Mango Relish

Jerk rub:

  • 1 1/2 tablespoons dried thyme leaves
  • 1 fresh habañero, halved with seeds left in
  • 1/8 cup packed light brown sugar
  • 1/8 cup tamarind juice
  • 1 tablespoon honey
  • 2 tablespoons cider vinegar
  • 1/4 white onion
  • 2 cloves garlic
  • 1 1-inch chunk fresh ginger, sliced
  • 1 scallion, sliced
  • 1/4 lime, juiced
  • 1/2 teaspoon soy sauce
  • 2 tablespoons canola oil
  • 1 tablespoon ground allspice
  • 1 tablespoon ground cloves
  • 1 tablespoon ground cinnamon
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground coriander seed

Makes about 1 cup of jerk rub, enough for two pork tenderloins.

Relish:

  • 1 mango, skinned and diced
  • 1/2 unripe banana, diced
  • 1/4 English cucumber, diced
  • 1/8 red bell pepper, diced
  • 1/8 white onion, diced
  • 1/8 cup fresh chopped cilantro
  • 1 chopped scallion
  • 1/4 lime, juiced
  • 1 teaspoon honey
  • 1 teaspoon cider vinegar
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Directions:

  1. Grind the rub spices if you bought them whole. Combine all the marinade ingredients in a food processor and process until you have a smooth puree.
  2. Liberally rub mixture on meat. Let tenderloins sit in fridge covered for at least 24 hours.
  3. Prepare kettle charcoal grill for medium-high heat. While coals are getting hot, put the relish together.
  4. Grill tenderloins over direct heat for 5 minutes on two sides with the lid on. Move meat to indirect heat on grill. Place soaked apple wood chips on hot coals. Cover with lid and cook for an additional 20 minutes, until pork is at medium.
  5. Let meat rest for 8 minutes before slicing. Cut in ½ inch-thick medallions and spoon on relish.

Post New Comment