This recipe for Jamaican Pork Tenderloin with Mango Habanero Salsa will knock your socks off with it’s Caribbean blend of spicy peppers and tropical sweetness.
This recipe is one of our summer favorites. I will warn you though, it is not one to put on your quick meal list. It is one to put on your list of spicy foodie favorite lists. It’s very in depth list of ingredients meld together to make your taste buds want to get up and dance, and give thanks to the creation of spice blends.
The spice blend used on this pork tenderloin can not be bought in one bottle or jar. A normal jerk seasoning this is not. This is something you have to plan ahead for, just to make sure you have all the ingredients. You can almost make a day of putting it together, waiting for it to marinate, and then letting it cook low and slow. All of this will be well rewarded when it is time to eat though. All the effort you put in will give you a tasty meal that is a blend of flavors that are exquisite, fiery, cool, sweet, and spicy…or in just two words, pure goodness! (And yes, it is all of those things at the same time.)
Trying to remember where we originally saw this, I’m pretty sure it was on Food Network back a few years ago. However we do it a little different from what they had shown. Instead of doing it up in the oven or on the grill, we start by wrapping the tenderloin in banana leaves and then place it in the smoker. I’m pretty sure you could put this in aluminum foil in the oven or even the slow cooker. It will come pretty close to the same experience.
Jamaican Pork Tenderloin with Mango Habanero Salsa
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
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
Place all ingredients except the pork and salsa into a blender and blend until smooth.
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.
Remove the pork from the marinade place in banana leaves and pour the marinade over the tenderloin.
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.
Combine all ingredients in a bowl. Let stand in the refrigerator for at least 30 minutes before serving.
Served with a side of cooked rice
-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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You can find frozen banana leaves in many Asian style markets. If you do not have an Asian market near you, you could use parchment paper or foil, just poke a few holes in the top so the smoke can get in.