Smokey Jerk Pork Tenderloin with Jamaican Salsa

Jerk rubbed pork tenderloin topped with fresh mango salsa served with roasted red potatoes.

By: Ryan Eckert, Signature Chef

Prep Time: 20 min
Cook Time: 55 min

RECIPE
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Servings:

Yield: 6 servings

Ingredients:

1 1/2 pounds smokey Jamaican jerk pork tenderloin
2 cups mango cilantro salsa
1 pound roasted red skin potatoes

Smokey Jamaican Pork Tenderloin
2 cups mango salsa
3/4 pound pork tenderloin
2 tablespoons olive oil
3 tablespoons Caribbean jerk seasoning
2 tablespoons smoked paprika
1/8 teaspoon kosher salt
1 tablespoon olive oil

Mango Cilantro Salsa
1 tablespoon lime juice
1 cup fresh mango, diced 1/2 inch
1/2 cup red peppers, diced 1/2 inch
1/4 cup red onions, diced 1/2 inch
2 tablespoons cilantro leaves, chopped
3 tablespoons jalapeno peppers, seeded, minced
1/4 teaspoon kosher salt

Roasted Red Potatoes
1 1/2 pounds red bliss potatoes, sliced thin
3/4 teaspoon salt
3/4 teaspoon ground black pepper

Allergens:

Nutritional Information

Directions:

Smokey Jamaican Pork Tenderloin: Trim fat from pork tenderloin. In a bowl, combine first listed olive oil, Caribbean jerk seasoning, paprika and salt. Mix until well blended. Rub mixture evenly over pork. Refrigerate for 2 hours to marinate. Drain and discard excess marinade. In a saute pan, heat olive oil (second listed) on medium heat. Add pork. Sear all sides of pork until golden brown, Remove from pan. Transfer to a sheet pan. Roast in a preheated 400 degree oven for 45 minutes to 50 minutes. Let stand 5 minutes. Slice pork into 1/2 inch slices.
Mango Cilantro Salsa: In a bowl, combine all ingredients. Mix well.
Roasted Red Potatoes: Wash and slice potatoes 1/4 inch. Toss potatoes with salt and pepper. Coat sheet pan with cooking spray, place potatoes in a single layer. Roast in a preheated 450 degree oven for 5 to 12 minutes or until tender and golden.
For Service: Place 1 slice pork tenderloin in center of plate. Place 1/4 cup mango salsa next to pork. Place 1/2 cup roasted potatoes next to pork.