Grilled Jerk Pork Tenderloin and Mango Salad Ingredients
Grilled Jerk Pork Tenderloin
2 pork tenderloins 2 teaspoons salt (or salt to your liking) 1 bunch of green onions chopped 2 teaspoons allspice berries or ground allspice 1 teaspoon cinnamon ¼ teaspoon nutmeg 1 habanero pepper (substitute with habanero hot sauce) 2 tablespoons of minced ginger 4 garlic cloves 1 tablespoon honey ¼ cup soy sauce Juice of 1 lime ¼ cup avocado oil , plus more for the grill Mango Salad
3 cups shredded kale 1 carrot , peeled and julienned ½ cup sliced red onion ¼ cup chopped fresh mint (or cilantro) leaves 1 ripe but firm mango , peeled ½ cup avocado oil 2 teaspoons fresh lime juice 2 teaspoons apple cider vinegar 1 avocado , peeled and diced Salt and pepper to taste| Preparation| Season both sides of the Pork Tenderloins with salt. Transfer to a resealable zip lock bag.
In a blender, combine the scallions, allspice, cinnamon, nutmeg, habanero pepper, ginger, garlic, honey, soy sauce, lime juice and avocado oil. Puree until smooth.
Pour the marinade over the Pork Tenderloins and seal the bag. Rotate the meat until it is covered in marinade. Refrigerate overnight or for a minimum of 1 hour.
Preheat your grill for high heat on one side and medium to low heat on the other side.
Remove the Pork Tenderloins from the bag and brush off excess marinade. Discard used marinade
Oil your grill grates and sear all sides of the Pork Tenderloins on the hottest area of the grill. This should take about 4 minutes. When you have nice grill marks, transfer the Pork Tenderloins to the cooler side of the grill and cook, turning frequently, until each one reaches an internal temperature of 145°F. This should take another 15 minutes or so.
Salad Directions
To prepare the mango salad, combine the kale, carrot, onion, mint, and mango in a bowl and toss together. Drizzle with avocado oil, lime juice, and vinegar, then toss again. Season to taste with salt and pepper. Fold in the avocado chunks just before serving.
