Caribbean Pork Tenderloin with Vidalia-Mango Salsa
INGREDIENTS
- 2 (1-lb) pork tenderloins, trimmed
- 1 tablespoon olive oil
- 2 tablespoons Caribbean jerk seasoning
- 1 large fresh mango, peeled and cubed
- 1 red bell pepper, chopped
- 1 ripe Avocado, peeled and chopped
- 1/2 large G&R sweet onion, chopped
- 1 tablespoon chopped cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1/4 teaspoon salt
Serves 4-6
DIRECTIONS
Preheat grill to 350°F to 400°F (medium-high) heat.
Brush tenderloins with oil and rub with seasoning. Marinate at room temperature for 20 minutes.
Grill pork 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°F. Remove from grill, and let stand 10 minutes before slicing. Combine remaining ingredients in a small bowl; toss gently. Serve salsa over pork. Add brown rice or a fresh salad if desired.
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