Grilled Caribbean Pork Tenderloin
- When ready to serve, you will need:
- 1 - 1 1/2 lb boneless pork tenderloin, in it's original wrapper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp grated lime zest
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cinnamon
- 1/4 ground black pepper
- 2 Tbs olive oil
- Fresh mango salsa
Place the tenderloin in the large freezer bag.
In the snack size bag, combine all of the remaining ingredients. Seal the bag, removing as much air as possible.
Place the spice rub bag into the larger bag. Seal the larger bag, squeezing as much air as possible.
Store the bag in the freezer.
To thaw and serve:
Thaw the bag in the fridge on a tray to catch any drips. Remove the tenderloin from it's wrappings and brush all over with some of the olive oil. Shake the spice mix to recombine the spices. Rub the spice mixture all over the tenderloin. Allow the meat to sit for 15 min. Brush a grill grate with the remaining oil. Cook the tenderloin on a hot grill until it reaches an internal temperature of 145 for medium and 160 for well done, 20-30min. Allow the meat to rest for 10min before slicing. Serve with fresh mango salsa.