It’s been a long New England winter so we were looking for something tropical, sweet, and spicy to “warm” us up. The jerk marinade and pineapple salsa did the trick.
(modification of recipe originally from Cooking Light)
Serves 8
PORK:
- 1 ½ cups chopped green onions, white and green parts
- ¼ cup red wine vinegar
- 3 tablespoons brown sugar
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons Bragg’s liquid aminos (or reduced sodium soy sauce)
- 2 tablespoons chopped fresh thyme (or ¾ teaspoon dried thyme)
- 1 teaspoon kosher salt
- 1 teaspoon ground allspice
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon
- 2 peeled garlic cloves
- 1 seeded jalapeno pepper
- 2 (1-pound) pork tenderloins, trimmed of excess fat
SALSA:
- 2 cups finely chopped fresh pineapple
- ¾ cup finely chopped ripe plum (1 large or 2 medium)
- 2 tablespoons chopped fresh mint
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 2 teaspoons grated peeled fresh ginger
- 1 teaspoon Bragg’s liquid aminos (or reduced sodium soy sauce)
To prepare pork, combine first 13 ingredients (green onions through jalapeno) in a blender or mini food processor; process until smooth. Place green onion mixture (jerk marinade) in a large zip-top bag. Add pork to bag; seal. Marinate pork in refrigerator for 8 hours or overnight, turning occasionally.
Prepare grill to high heat.
Remove pork from bag; discard jerk marinade. Place pork on grill and sear for 2 minutes on each side on DIRECT heat. Reduce grill heat to medium heat. Grill for 15 more minutes on INDIRECT medium heat or until desired degree of doneness. Remove pork from grill and cover; let stand for 10 minutes. Slice pork into ½ inch thick slices.
To prepare salsa, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork.
Nutritional Info/ Serving with salsa: Calories 151, Fat 4 g, Protein 18 g, Carbs 11 g
21 Day Fix Container Equivalents/Serving with salsa: 1 Red, 0.5 Purple, 0.5 tsp
Leave a Reply