Jerk Grilled Tenderloin w/ Mango, Avocado & Kale Salad
Prep Time: 35 minutes
2 Pork Tenderloins, 1 lb. each
2 tsp. salt (or salt to your liking)
1 bunch green onions, chopped
2 tsp. allspice berries or ground allspice
1 tsp. cinnamon ¼ tsp. nutmeg
1 habanero pepper (substitute with habanero hot sauce)
2 tbsp. of minced ginger
4 garlic cloves
1 tbsp. honey
¼ cup soy sauce
Juice of 1 lime¼ cup avocado oil, plus more for the grill
3 cups shredded kale
1 carrot, peeled and julienned
½ cup sliced red onion
¼ cup chopped fresh mint (or cilantro) leaves
1 ripe but firm mango, peeled and sliced thin
¼ cup avocado oil
2 tbsp. fresh lime juice
2 tsp. apple cider vinegar
1 avocado, peeled and diced
Salt and pepper to taste
1. Season both sides of the Pork Tenderloins with salt. Transfer to a resealable zip lock bag.
2. In a blender, combine the scallions, allspice, cinnamon, nutmeg, habanero pepper, ginger, garlic, honey, soy sauce, lime juice and avocado oil. Puree until smooth.
3. Pour the marinade over the Pork Tenderloins and seal the bag. Rotate the meat until it is covered in marinade. Refrigerate overnight or for a minimum of 1 hour.
4. Preheat your grill for high heat on one side and medium to low heat on the other side.
5. Remove the Pork Tenderloins from the bag and brush off excess marinade. Discard used marinade.
6. Oil your grill grates and sear all sides of the Pork Tenderloins on the hottest area of the grill. This should take about 4 minutes. When you have nice grill marks, transfer the Pork Tenderloins to the cooler side of the grill and cook, turning frequently, until each one reaches an internal temperature of 145°F. This should take another 15 minutes or so.
7. Salad Directions:
To prepare the kale salad, combine the kale, carrot, onion, mint, and mango in a bowl and toss together. Drizzle with avocado oil, lime juice, and vinegar, then toss again. Season to taste with salt and pepper. Fold in the avocado chunks just before serving.
Courtesy of the National Pork Board, Des Moines, Iowa.