Jerk Pork Tenderloin with Blueberry Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Easy side: Cook 2 Tbsp. olive oil; 2 Tbsp. balsamic vinegar; 1 garlic clove, pressed; and salt and pepper to taste in a small saucepan over medium-low heat 2 minutes or until bubbly. Toss mixture with 1 lb. haricots verts (tiny green beans), trimmed and blanched. Ingredients:
1 (2-lb.) package pork tenderloins |
2 tablespoons olive oil |
2 tablespoons caribbean jerk seasoning |
2 cups fresh blueberries |
1 (8-oz.) can pineapple tidbits in juice, drained |
1/4 cup chopped green onions |
1/4 cup chopped fresh basil |
1/4 cup mango chutney |
2 tablespoons fresh lime juice |
1/2 teaspoon salt |
1/2 teaspoon dried crushed red pepper |
Directions:
1. Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush pork with olive oil, and sprinkle with jerk seasoning.
2. Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted in thickest portion registers 145°. Remove from grill, and let stand 5 minutes.
3. Meanwhile, coarsely chop 1 cup blueberries. Toss together remaining whole blueberries, chopped berries, and next 7 ingredients. Slice pork, and serve with blueberry salsa.
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