Jerk Pork Tenderloin with Pineapple Salsa

By BobD

Pork tenderloin is leaner than skin-on chicken and delicious in the spicy, smoky recipe here. Capsaicin, the chemical that makes chiles taste hot, can help boost metabolism; for extra fire, add the chile seeds to the marinade

Ingredients

• 1/4 cup canola oil
• 2 scallions, thickly sliced
• 2 garlic cloves, smashed
• 2 Scotch bonnet or habanero chiles, stemmed and seeded
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon light brown sugar
• 2 teaspoons ground allspice
• 1 teaspoon freshly ground black pepper
• 1 teaspoon thyme leaves
• 1/4 teaspoon freshly grated nutmeg
• One 1-inch piece of fresh ginger
• 2 pork tenderloins (14 ounces each)
• Salt
• Pineapple-Jicama Salsa

Details

Servings 4
Cooking time 300mins
Adapted from foodandwine.com

Preparation

Step 1

In a blender, combine 3 tablespoons of the oil with the scallions, garlic, chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme, nutmeg and ginger. Puree until smooth. Transfer the marinade to a resealable plastic bag. Add the pork tenderloins, turning to coat. Seal the bag, pressing out the air, and refrigerate for 4 to 8 hours.

Light a grill or preheat a grill pan. Remove the pork from the marinade. Brush with the remaining 1 tablespoon of oil and season generously with salt. Grill the pork over moderately low heat, turning occasionally, until an instant-read thermometer reaches 135 when inserted in the center of the meat, about 20 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve with the salsa.