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.
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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.