Caribbean Pork with Butter Pea Toss

Caribbean Pork with Butter Pea Toss Recipe
Photo: Jennifer Davick; Styling: Amy Burke
Try This Side: Combine 3 Tbsp. fresh lime juice, 2 tsp. olive oil, 1/4 cup each chopped fresh mint and cilantro, and 1/2 tsp. salt. Cut 3 large carrots and 1 English cucumber into strips, using a julienne vegetable peeler. Toss with lime mixture; serve immediately.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 45 Minutes

Ingredients

1 pound pork tenderloin
3 tablespoons olive oil, divided
1 1/2 teaspoons salt, divided
1 tablespoon Caribbean jerk seasoning
3 cups fresh or frozen butter peas
1/4 cup chopped fresh parsley
1 teaspoon fresh thyme leaves
1/4 cup fresh lemon juice
1 tablespoon sugar
1/2 teaspoon dried crushed red pepper
1/4 teaspoon ground black pepper

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloin, leaving a thin layer of fat. Rub 1 Tbsp. olive oil, 1/2 tsp. salt, and 1 Tbsp. Caribbean seasoning over tenderloin.

2. Grill tenderloin, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 5 minutes before slicing.

3. Meanwhile, bring butter peas and water to cover to a boil in a 3-qt. saucepan over high heat; reduce heat to medium, and simmer 25 minutes; drain. Combine peas, next 6 ingredients, and remaining 2 Tbsp. olive oil and 1 tsp. salt. Serve with sliced pork.

Note:

July 2011
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