150 153rd Ave,
Madeira Beach, FL 33708
Jerk Pork Tenderloin with Mango Salad
Source: Meals Matter
The pork is seared on the stovetop and finished in the oven while the salad is prepared for a sweet and spicy combination.
2 tsp (10 mL) vegetable oil
1 lb (500 g) pork tenderloin
1 tbsp (15 mL) Jamaican Jerk Rub
2 Green onions with tops, divided
1 Small red bell pepper
2 Large mangoes
1 tsp (5 mL) Jamaican Jerk Rub
1. Preheat oven to 350°F (180°C). For pork, add oil to (10-in.f2s-cm) Saute Pan; heat over mediumhigh
heat 1-3 minutes or until shimmering. As pan heats, trim fat and silver skin from pork
tenderloin and cut pork in half crosswise using Boning Knife.
2. Coat pork with jerk rub. Cook 3-5 minutes or until browned on all sides, turning occasionally.
Transfer pan to oven and roast 12-15 minutes or until Pocket Thermometer registers 155°F (68°C)
for medium doneness. Carefully remove pan from oven using Oven Mitts; transfer pork to plate.
Tent with foil and let stand 5 minutes (temperature will rise to 160°Ff71°C).
3. As pork roasts, start salad. Thinly slice green onions on a bias using Chefs Knife. Set aside
1 tbsp (15 mL) of the tops for garnish. Place remaining green onions into Classic Batter Bowl.
Peel bell pepper using Serrated Peeler. Slice off top and bottom of pepper; discard or reserve
for another use. Remove and discard seeds and ribs from sides of pepper; slice into thin
4. To finish salad, peel and slice mangoes (see Chef's Corner). Juice lime using Citrus Press to
measure 1 tbsp (15 mL) juice. Add pepper strips, mango slices, lime juice and remaining 1 tsp
(5 mL) jerk rub to batter bowl; toss thoroughly.
5. To serve, slice pork crosswise into medallions and serve with salad. Garnish with reserved green
CHEF'S CORNER For a pleasantly tender texture that complements the mango slices, the bell pepper is first peeled using the Serrated Peeler before slicing into thin strips. Removing the ribs from the pepper gives it a professional, finished look. To slice a mango, use Utility Knife to cut thin slices from both ends of the fruit. . Stand fruit upright, wide end down, on cutting board. Slice off peel from top to bottom. Slice flesh alongside the large, flat pit. Lay mango flesH <;Iownon cutting board and slice into '/4,-in. (6-mm) slices. Jarred mangoes, found in the refrigerated produce section of most grocery stores, can be substituted for the fresh mangoes, if desired.
Total Preparation Time: 15 to 30 minutes
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