A tasty Jamaican Pork Tenderloin with Mango Habanero Salsa that is a blend of flavors that are exquisite, fiery, cool, sweet, and spicy…or in just two words, pure goodness!
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.
Recently made this again and added some new pictures!
What can you serve with this Jamaican Pork Tenderloin with Mango Habanero Salsa?
- Sweet Fried Plantains
- Crunchy Watermelon Jicama & Cucumber Salad
- Pina Colada Whip
- Coconut Rice from Fox and Briar
Feel free to use pork loin, or pork butt or thick cut pork chops.
For a milder version you can use Jalapeno instead of Habanero
If you LOVE this Jamaican Pork Tenderloin with Mango Habanero Salsa recipe, try this Ziggy Marley’s Jerk Chicken. Take your taste buds to the island, without ever leaving your home!Don’t forget to follow along, so you don’t miss out! Did you know you can get a notification on your phone now as soon something is published? People are loving this so much, more than the emails clogging up your inbox. If you happened to not accept the notification box earlier…now is a good time to click the small bell in the corner and get signed up!
FOLLOW Sparkles of Yum ON FACEBOOK | PINTEREST | INSTAGRAM | TWITTER FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
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 serve immediately with the Mango Salsa rice.
- 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.
- 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.
Nutrition InformationYield 8 servings Serving Size 1
Amount Per Serving Calories 256 Total Fat 7g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 4g Cholesterol 83mg Sodium 660mg Carbohydrates 18g Fiber 3g Sugar 11g Protein 31g
© 2019 Sparkles of Yum. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.
Sparkles of Yum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.