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.