Jerk Pork Tenderloin with Blueberry Salsa

Photo: Iain Bagwell; Styling: Buffy Hargett

Easy side: Cook 2 Tbsp. olive oil; 2 Tbsp. balsamic vinegar; 1 garlic clove, pressed; and salt and pepper to taste in a small saucepan over medium-low heat 2 minutes or until bubbly. Toss mixture with 1 lb. haricots verts (tiny green beans), trimmed and blanched.

Yield: Makes 4 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 20 Minutes
Total: 45 Minutes


Ingredients

  • 1 (2-lb.) package pork tenderloins
  • 2 tablespoons olive oil
  • 2 tablespoons Caribbean jerk seasoning
  • 2 cups fresh blueberries
  • 1 (8-oz.) can pineapple tidbits in juice, drained
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh basil
  • 1/4 cup mango chutney
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried crushed red pepper

Preparation

  1. 1. Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush pork with olive oil, and sprinkle with jerk seasoning.
  2. 2. Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted in thickest portion registers 145°. Remove from grill, and let stand 5 minutes.
  3. 3. Meanwhile, coarsely chop 1 cup blueberries. Toss together remaining whole blueberries, chopped berries, and next 7 ingredients. Slice pork, and serve with blueberry salsa.
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