Tropical Jerk-Infused Pork Tenderloin with Exotic Fruit Salsa
Embark on a culinary adventure with this mouthwatering Tropical Jerk-Infused Pork Tenderloin, perfectly complemented by a vibrant Exotic Fruit Salsa. This dish showcases a tantalizing blend of bold Jamaican jerk spices that penetrate the succulent pork tenderloin, while the refreshing salsa bursts with tropical flavors from pineapple, mango, kiwi, and a hint of lime. Ideal for grilling enthusiasts and those seeking a fusion of sweet and spicy flavors, this winning recipe from the Queen Bs ZWT3 will elevate any outdoor gathering to an unforgettable dining experience. Perfect for summer barbecues or family dinners, this dish is sure to impress everyone at your table!
N/A
Servings
N/A
Calories
25
Ingredients
Ingredients
Pork tenderloin
2 1/2 lb (trimmed)
Onion
1/2 cup (finely chopped)
Scallions
1/3 cup (finely chopped (4 to 6 scallions))
Fresh thyme leaves
1/4 cup (firmly packed and tender stems chopped)
Garlic cloves
4 (finely chopped)
Fresh orange juice
2 tablespoons (freshly squeezed)
Fresh lime juice
2 tablespoons (freshly squeezed)
Scotch bonnet peppers or habanero peppers
1-3 (seeded and minced (to taste))
Fresh ginger
1 tablespoon (finely chopped)
Ground coriander
2 teaspoons
Fresh ground black pepper
2 teaspoons
Ground allspice
1 teaspoon
Cumin
1 dash
Salt
1 teaspoon
Ground nutmeg
1/2 teaspoon
Ground cinnamon
1/2 teaspoon
Fresh pineapple
2 cups (chopped)
Fresh mango
1 (chopped)
Kiwi
1 (chopped)
Purple onion
1/3 cup (chopped)
Fresh cilantro
1/4 cup (chopped (or to taste))
Fresh ginger
1 tablespoon (chopped fine (or to taste))
Lime juice
1 tablespoon (freshly squeezed)
Rum
1 tablespoon (optional)
Jalapeños or poblano pepper
1 tablespoon (chopped fine (to taste))
Instructions
1
In a small bowl, combine the jerk seasoning ingredients to create a coarse paste. For a smoother consistency, blend them in a food processor.
2
Rub the jerk paste generously over the pork tenderloin, ensuring it is well-coated. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight for maximum flavor infusion.
3
Prepare the Pineapple Mango-Kiwi Salsa by combining chopped pineapple, mango, kiwi, purple onion, cilantro, ginger, lime juice, and rum in a mixing bowl. Stir gently to combine and allow the mixture to rest for at least 30 minutes, letting the flavors meld together.
4
Preheat your grill to medium heat and set it up for indirect grilling. This means turning on only one side of the grill.
5
Place the marinated pork tenderloin on the cooler side of the grill and cover. Grill for approximately 10 minutes on each side, or until the internal temperature reaches 160°F and juices run clear.
6
Remove the pork from the grill and let it rest for about 10 minutes to allow the juices to redistribute.
7
Slice the tenderloin and serve it warm, topped with the refreshing Pineapple Mango-Kiwi Salsa. Enjoy the delightful contrast of spicy and sweet!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Tropical Jerk-Infused Pork Tenderloin with Exotic Fruit Salsa.
What fruits are included in the Exotic Fruit Salsa?
The salsa includes fresh pineapple, mango, and kiwi.
How long should the pork tenderloin marinate?
The pork should marinate for at least 4 hours, but preferably overnight for the best flavor infusion.
What internal temperature should the pork reach?
The internal temperature of the pork tenderloin should reach 160°F.
How do I prepare the jerk seasoning?
Combine the jerk seasoning ingredients into a coarse paste, or blend them in a food processor for a smoother consistency.
What is the recommended grilling method?
Use indirect grilling by preheating the grill to medium and turning on only one side.
How long does the salsa need to rest before serving?
The salsa should rest for at least 30 minutes to allow the flavors to meld together.
Which peppers provide the heat in the jerk rub?
The recipe calls for 1 to 3 Scotch bonnet or habanero peppers, depending on your heat preference.
Is there alcohol in the salsa recipe?
Yes, the recipe includes an optional tablespoon of rum in the Pineapple Mango-Kiwi Salsa.
Why should the pork rest after cooking?
The pork should rest for about 10 minutes to allow the juices to redistribute for a more succulent result.
What citrus juices are used in the marinade?
The recipe uses both fresh orange juice and fresh lime juice.
What kind of onion is used in the salsa?
The fruit salsa specifically uses chopped purple onion.
What weight of pork is required for this recipe?
You will need 2 1/2 pounds of trimmed pork tenderloin.
What spices are included in the dry jerk rub?
The rub includes coriander, black pepper, allspice, cumin, salt, nutmeg, and cinnamon.
How many scallions should be used?
The recipe calls for 1/3 cup of finely chopped scallions, which is roughly 4 to 6 scallions.
Can I add extra heat to the fruit salsa?
Yes, the recipe suggests adding a tablespoon of finely chopped jalapeños or poblano peppers to the salsa.
What fresh herbs are used in the pork seasoning?
The pork is seasoned with fresh thyme leaves and tender stems.
How long do I grill the pork on each side?
The pork should be grilled for approximately 10 minutes on each side.
Is fresh ginger used in this recipe?
Yes, fresh ginger is used in both the jerk paste and the fruit salsa.
Where should the pork be placed on the grill?
The marinated pork tenderloin should be placed on the cooler side of the grill for indirect cooking.
What is the origin of this specific recipe?
This is a winning recipe from the Queen Bs ZWT3.
How many total ingredients are used in this recipe?
The recipe utilizes a total of 25 ingredients.
Does the recipe use fresh or canned fruit?
The recipe specifies fresh pineapple, mango, and kiwi for the salsa.
What is the flavor profile of the dish?
The dish offers a contrast of bold Jamaican spices and sweet, refreshing tropical fruit flavors.
Should the peppers be seeded?
Yes, the Scotch bonnet or habanero peppers should be seeded and minced.
How is the dish served?
The tenderloin is sliced and served warm with the Pineapple Mango-Kiwi Salsa topped over it.
What type of garlic is required?
The recipe calls for 4 finely chopped garlic cloves.
Is cilantro included in the salsa?
Yes, 1/4 cup of chopped fresh cilantro is added to the fruit salsa.
Can I use a food processor for the salsa?
The instructions recommend stirring the salsa gently by hand rather than using a processor to keep the fruit pieces intact.
Is this recipe suitable for a BBQ?
Yes, it is specifically described as ideal for summer barbecues and outdoor gatherings.