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      Amy’s Jerk Pork Tenderloin with Mango Salsa


      1 cup chopped scallions

      1/2  cup chopped onion

      3 tablespoons white vinegar

      1 tablespoon soy sauce

      1 tablespoon vegetable oil

      2 tablespoons water

      2 teaspoons kosher salt

      2 teaspoons fresh thyme

      1 tablespoon  brown sugar

      2 teaspoons chopped peeled fresh ginger

      1 teaspoon ground allspice

      1/4 teaspoon ground nutmeg

      1/4 teaspoon black pepper

      1/8 teaspoon ground cinnamon

      2 garlic cloves, minced

      3 to 4  habanero peppers, seeded and chopped

      1 (1 1/2-pound) pork tenderloin, trimmed

      Cooking spray


      Place first 16  ingredients in a blender or food processor, and process until smooth. If too thick add a bit more water but it should be more of a paste.

      Combine pork and jerk mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.

      Prepare grill. Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 145°. .Let rest 10 minutes before slicing. Serve with Mango salsa on top.

      Mango Salsa


      2 ripe mangoes, peeled, pitted and diced

      ¼ cup diced red bell pepper

      2 tablespoons rum (optional)

      2 tablespoons fresh lime juice

      ¼ cup chopped cilantro

      Salt and pepper


      Toss together first 5 ingredients and season with a little salt and pepper.