Jerk Pork Tenderloin with Pineapple Salsa

This marinade is excellent for pork tenderloin. I skipped the habanero chiles and used some mild jalapenos instead because I was afraid of making it too spicy for the whole family. The pineapple salsa is a great accompaniment (I omitted the jicama the recipe calls for only because they didn't have any at the store I went to). I recommend barbecuing the pork because it will give it a nice smokey flavor and crispy outer skin. Great summer recipe!

Adapted from Food and Wine Magazine

Serves 4

Ingredients
1/4 cup canola oil
2 scallions, thickly sliced
2 garlic cloves, smashed
2 Scotch bonnet or habanero chiles, stemmed and seeded
1 tablespoon low-sodium soy sauce
1 tablespoon fresh lime juice
1 tablespoon light brown sugar
2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
1 teaspoon thyme leaves
1/4 teaspoon freshly grated nutmeg
One 1-inch piece of fresh ginger
2 pork tenderloins (14 ounces each)
Salt

Directions

1.In a blender, combine 3 tablespoons of the oil with the scallions, garlic, chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme, nutmeg and ginger. Puree until smooth. Transfer the marinade to a resealable plastic bag. Add the pork tenderloins, turning to coat. Seal the bag, pressing out the air, and refrigerate for 4 to 8 hours.

2.Light a grill or preheat a grill pan. Remove the pork from the marinade. Brush with the remaining 1 tablespoon of oil and season generously with salt. Grill the pork over moderately low heat, turning occasionally, until an instant-read thermometer reaches 135 when inserted in the center of the meat, about 20 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve with the salsa.

Pineapple Salsa

Ingredients
2 tablespoons finely chopped red onion
1 tablespoon freshly squeezed lime juice
1 1/4 pounds peeled pineapple, cut into 1/2-inch dice (3 cups)
2 tablespoons fresh pineapple juice, squeezed from the rind
5 ounces jicama, peeled and cut into 1/4-inch dice (1 cup)
3 tablespoons finely chopped cilantro
1 tablespoon light brown sugar
1 jalapeño—stemmed, seeded and finely chopped
1 scallion, thinly sliced

Directions
1.In a bowl, combine the red onion with the lime juice and let stand for 10 minutes. Add the pineapple, pineapple juice, jicama, cilantro, brown sugar, jalapeño and scallion to the bowl and toss. Serve with the jerk pork tenderloin.