Wednesday, August 3, 2011



3 pounds boneless pork loin

3 tablespoons Jerk Seasoning

3 tablespoons extra-virgin olive oil

2 bananas, peeled and sliced

2 mango, peeled and diced

1 jalapeno, seeds removed, finely chopped

1/2 red onion finely diced

2 tablespoons lime juice

1 cup chopped fresh cilantro leaves


Preheat grill to 350 degrees F.

Pat the pork dry with a paper towel and rub 3 tablespoons of jerk seasoning on the meat. Let marinate for 45 minutes at room temperature, covered.

After 45 minutes have passed, rub the meat with the olive oil, and grill until it reaches 165°F internal temperature making sure to turn the pork every few minutes to prevent it from burning. Let rest for 10 minutes prior to slicing.

Prepare the Banana mango salsa- Recipe Follows

Slice the pork tenderloin and top with roasted banana mango salsa.

Banana Mango Salsa


large ripe mangoes, cut into 1/4 inch dice (about 2½ cups)

2 medium ripe bananas, cut into 1/4 inch dice (about 1 cup)

1 red habañero chile, seeded and minced

1 sweet red bell pepper, cored, seeded, and cut into 1/8 inch dice

2 Tablespoons cilantro, finely chopped

1/2 to 1 small red onion, cut into 1/8 inch dice

1 Tablespoon fresh lime juice

Sea salt, to taste


To make the mango-banana salsa, in a large bowl mix together the mangoes, bananas, chile, pepper, cilantro, onion, and lime juice.

Season the salsa with salt, give another toss, and check to see if it needs a pinch more.

 Serve the salsa immediately for the freshest flavor. But if you must, you can also cover and refrigerate it 1 to 3 hours ahead. Make sure to give it a good stir before serving.

Caribbean Black Beans & Rice

2 tablespoons olive oil

1 onion, finely chopped

1 clove garlic, minced

1 small green bell pepper, seeded and finely chopped

2 tomatoes, peeled, seeded and chopped

Salt and black pepper, to taste

2 cups cooked black beans

1 cup uncooked rice

2 cups cold chicken or vegetable broth


Heat the oil in a saucepan and add the onion, garlic and pepper. Sauté until the onion is tender.

 Add the tomatoes and cook, stirring, until the mixture is well blended and thick.

Season to taste with salt and pepper.

Stir in the black beans and mix well.

Add rice and chicken broth, mixing lightly. cover and cook over very low heat until rice is tender and broth is absorbed.