Rum-Soaked Pork Tenderloin with Mango Jalapeno Cream and Pineapply Papaya Salsa

Rum-Soaked Pork Tenderloin with Mango Jalapeno Cream and Pineapply Papaya Salsa
Rum-Soaked Pork Tenderloin with Mango Jalapeno Cream and Pineapply Papaya Salsa

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

Ingredients

  • Rum-Soaked Pork Tenderloin:

  • 6

    ozs. soy sauce

  • 6

    ozs. pineapple juice

  • 1

    t ground ginger

  • 1

    t garlic, chopped

  • 1/2

    bunch cilantro

  • 1/2

    t ground cloves

  • 1

    t cinnamon

  • 4

    ozs. rum

  • 4

    small tenderloins, 1 1/2 lbs. each

  • Mango Jalapeno Cream:

  • 1-2

    jalapeno peppers

  • 2

    c mango, sliced

  • 1

    c heavy cream

  • 1/4

    c cider vinegar

  • 1/4

    c sugar

  • 2

    t corn starch

  • 1/4

    c mango juice or water

  • Pineapple Papaya Salsa:

  • 1

    red pepper or jarred roasted red pepper

  • 2

    c fresh or canned pimeapple, diced

  • 2

    c fresh or jarred papaya, diced

  • 1/2

    bunch cilantro, chopped

  • 1-2

    jalapenos, seeded and diced

  • 2

    limes, juiced

  • 1

    t salt

  • 2

    T sugar

  • 1/2

    t cayenne pepper

Directions

Tenderloin: Puree soy sauce, pineapple juice, ginger, garlic, cilantro, cloves, cinnamon and rum in a blender or food processor. Place pork in a glass or pottery bowl and pour marinade over; refrigerate overnight. Heat grill. Drain meat and grill over direct heat for 10 mins., turning frequently. Finish cooking on top rack away from heat or in 400F oven for about 5 mins. Let rest a few mins. before slicing. To plate: Spoon Mango Jalapeno Cream onto plates and top with slices of pork. Spoon Pineapply Papaya Salsa over pork. Mango Jalapeno Cream: Roast whole jalapenos over direct glame or in 400F oven until black on all sides. Put in paper bag, let rest several minutes, then slip off skins, peel, seed and dice. (be sure to wash hands thoroughly after handling peppers). In saucepan ombine mango, heavy cream, vinegar and sugar Bring to soft boil. Combine cornstarch with mango juice (or water). Stir into sauce to thicken. Add jalapeno and puree in blender. Serve warm. Salsa: Roast red pepper over direct flame or 400F oven. When blackened on all sides, place in paper bag and let rest several minutes. When cool, slip off skin, seed and dice. Alternately, use 1/2 c jarred roasted red pepper. If using canned fruit, drain off juice and reserve for another use. Combine with pineapple, papaya, cilantro, jalapenos, lime juice, salt, sugar and cayenne pepper. Refrigerate overnight.

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