Jamaican Pork Tenderloin with Mango Habanero Salsa

This Jamaican Pork Tenderloin with Mango Habanero Salsa recipe will knock your socks off with it's Caribbean blend of spicy peppers and tropical sweetness.

Ingredients

For the Tenderloin:
• 2 pounds pork tenderloin
• 2 cups chopped green onions
• 1 orange, zested and juiced
• 1/2 cup diced red onion
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon vegetable oil
• 2 teaspoons salt
• 2 teaspoons brown sugar
• 2 teaspoons grated fresh ginger
• 1 teaspoon allspice
• 1/4 teaspoon paprika
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 2 cloves garlic
• 1 Habanero or Scotch bonnet pepper, minced (wear gloves please!)
• 1 Jalapeno pepper, stemmed and seeded
• Banana leaves for wrapping

Mango Salsa:
• 1 mango, peeled and diced
• 1/4 cup diced red onion
• 1/4 cup diced red bell pepper
• 2 Tablespoons chopped green onions
• 2 Tablespoons chiffonade mint leaves
• 1 lime, zested and juiced
• 1 Habanero, minced
• Salt and freshly ground black pepper

Instructions

1. Place all ingredients except the pork and salsa into a blender and blend until smooth.
2. Place the pork tenderloin into a resealable plastic bag, add the marinade and seal, making sure that the tenderloin is evenly coated with the marinade. Refrigerate for 4 to 24 hours; the longer the meat marinates the better.
3. Remove the pork from the marinade place in banana leaves and pour the marinade over the tenderloin.
4. Preheat smoker and place in Smoker at 190 degrees for 6 hours. Insert a meat thermometer into the center of the thickest part of the meat it should read 145 degrees F. Remove the meat from the smoker and set aside to rest for at least 5 minutes before slicing.

Mango Salsa:
1. Combine all ingredients in a bowl. Let stand in the refrigerator for at least 30 minutes before serving.
2. Served with a side of cooked rice

Notes

-Also can be made on the grill: Preheat a grill to high. Slice into medallions and grill the for 5 to 6 minutes on each side, or until slightly charred on the outside and when ready to serve, slice the pork against the grain and serve immediately with the Mango Salsa rice.


-If you don’t have a grill or a smoker try this in the oven or slow cooker, low and slow till thermometer reads 145 degrees.

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