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 habaƱero 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.

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