V's Grilled Jerk Pork Tenderloin and Pineapple Mango-Kiwi Salsa

Ingredients

• 1 (2 1/2 lb)  pork tenderloins

Jerk Spice

• 1/2 cup finely chopped onion
• 1/3 cup finely chopped scallion (4 to 6 scallions)
• 1/4 cup firmly packed fresh thyme leave, and tender stems chopped
• 4 garlic cloves, finely chopped
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh lime juice
• 1-3 scotch bonnet peppers or habanero peppers, seeded and minced, depending on taste
• 1 tablespoon finely chopped fresh ginger
• 2 teaspoons ground coriander
• 2 teaspoons fresh ground black pepper
• 1 teaspoon ground allspice
• 1 dash cumin
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon

Pineapple Mango-Kiwi Salsa

• 2 cups fresh pineapple, chopped
• 1 fresh mango, chopped
• 1 kiwi, chopped
• 1/3 cup purple onion, chopped
• 1/4 cup fresh cilantro, chopped (or to taste)
• 1 tablespoon fresh ginger, chopped fine (or to taste)
• 1 tablespoon lime juice
• 1 tablespoon rum (or to taste)
• 1 tablespoon jalapeno or poblano pepper, chopped fine (or to taste)

Directions

1. 1

   DIRECTIONS.

2. 2

   Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor.

3. 3

   Coat pork tenderloin and Marinate at least 4 hours or overnight. The longer it marinates, the more flavor the pork absorbs.

4. 4

   Pineapple Mango-Kiwi Salsa.

5. 5

   Put all in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle.

6. 6

   Grill tenderloin, covered, over indirect medium heat for 10 minutes each side.

7. 7

   Juices should run clear or temperature 160 degrees.

8. 8

   Let roast sit about 10 minutes to let juices settle.

9. 9

   Slice and serve with Pineapple Salsa.