The combination of salty char-grilled meat with fiery-sweet salsa makes this a favorite of Test Kitchen Specialist Vanessa McNeil Rocchio's family.
2 (1-lb.) pork tenderloins
2 tablespoons Caribbean jerk seasoning
1 1/3 cups chopped fresh pineapple
1 small jicama, peeled and cut into thin sticks
1 jalapeño pepper, seeded and chopped
2 green onions, sliced
2 garlic cloves, pressed
1/4 cup fresh lime juice
2 tablespoons olive oil
3/4 teaspoon kosher salt
6 (6-inch) flour tortillas, warmed
How to Make It
Heat a nonstick grill pan over medium-high heat. Rub pork tenderloins with jerk seasoning. Cook pork in pan 8 to 10 minutes on each side or until done. Let stand 5 minutes. Meanwhile, stir together pineapple, jicama, jalapeño, green onions, garlic, lime juice, olive oil, and kosher salt. Thinly slice pork; serve with salsa in warmed tortillas.
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