jerk pork tenderloin with mango-avocado-tomato salsa

jerk pork tenderloin with mango-avocado-tomato salsa

This juicy pork tenderloin recipe was inspired by Gina at skinnytaste. com.  To me it is mildly spicy, and the cool slightly sweet salsa accompaniment just soothes the tongue!
P.S. I wanted to add this note to anyone concerned about the safety of pink pork. Pork is safe to eat when the internal temperature rises to 150˚F. For more information visit this link by America’s Test Kitchen/Shine Food.

Jerk Pork Tenderloin with Mango-Avocado-Tomato Salsa

Prep time: 5 hours (or overnight) plus 15 minutes
Cook time: 25-35 minutes depending on the weight
Servings: 6-8 as appetizer, 2-4 as main course

Ingredients:
• 1 lb lean pork tenderloin, all fat and silver removed
• 3 cloves garlic, crushed
• 2 – 3 tablespoons Walkerswood Jerk Seasoning
• 1/2 teaspoon coarse salt
• 1 lime, squeezed
• 1/4 cup fresh orange juice
• 1/4 -1/2 cup chicken or vegetable broth

For the salsa:
• 2 Haas avocadoes, diced
• 1 tomato, chopped
• 2 large ripe mangos, peeled, seeded and coarsely chopped
• 1 1/2 tablespoons chopped red onion
• 1-2 tablespoons chopped fresh cilantro
• 2-3 tablespoons fresh lime juice
• salt and pepper, to taste

Directions:

Combine the garlic, jerk seasoning, and salt, rub all over pork (wear gloves if you wish). Place in a 8 inch square pan, then pour the lime and orange juices over the pork. Turn so that the juices cover all the meat. Cover with plastic wrap and refrigerate 5 hours or overnight, turning pork occasionally.

The next day (or 5 hours later), preheat the oven to 350˚F. Remove pork from the marinade and discard the marinade. Bake the pork 25 minutes for 3/4 pound roast or up to 35 minutes for at 1 pound roast. When it has reached an internal temperature of 155˚F (check it 5 minutes before time is up), remove it from the oven and let it rest on the stovetop. The tenderloin should come to 160˚F during resting, about 5-10 minutes. Slice and serve.

Meanwhile make the salsa: combine all the ingredients in a bowl, season to taste with salt and pepper. Refrigerate salsa until ready to serve.

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