Jerk Pork Tenderloin with Blueberry Salsa

Name: Jerk Pork Tenderloin with Blueberry Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 473 milliliters fresh blueberries; 2 Tbsps Caribbean jerk seasoning; 59 milliliters chopped fresh basil; 59 milliliters chopped green onions; 2 Tbsps fresh lime juice; 59 milliliters mango chutney; 2 Tbsps olive oil; 227 grams pineapple tidbits in juice, drained; 907 grams package pork tenderloins; 1 teaspoons dried crushed red pepper; 1 teaspoons salt

The recipe Jerk Pork Tenderloin with Blueberry Salsa could satisfy your Mexican craving in around 45 minutes. One serving contains 481 calories, 48g of protein, and 16g of fat. This recipe serves 4. It is a good option if you're following a gluten free and dairy free diet. It works well as a rather inexpensive main course. If you have salt, caribbean jerk seasoning, basil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat grill to 350 to 400 (medium-high) heat.

Equipment you will use

Grill

Remove silver skin from tenderloins, leaving a thin layer of fat.

Brush pork with olive oil, and sprinkle with jerk seasoning.

Ingredients you will need

Jerk Seasoning

Olive Oil

Pork

Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted in thickest portion registers 14

Ingredients you will need

Meat

Pork

Equipment you will use

Kitchen Thermometer

Grill

Remove from grill, and let stand 5 minutes.

Equipment you will use

Grill

Meanwhile, coarsely chop 1 cup blueberries. Toss together remaining whole blueberries, chopped berries, and next 7 ingredients. Slice pork, and serve with blueberry salsa.

Ingredients you will need

Blueberries

Berries

Salsa

Pork

Equipment

Grill

Kitchen Thermometer

Ingredients

Servings:

473milliliters

fresh blueberries 2Tbsps

Caribbean jerk seasoning 59milliliters

chopped fresh basil 59milliliters

chopped green onions 2Tbsps

fresh lime juice 59milliliters

mango chutney 2Tbsps

olive oil 227grams

pineapple tidbits in juice, drained 907grams

package pork tenderloins 1teaspoons

dried crushed red pepper 1teaspoons

salt

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Sur de los Andes Malbec. It has 4.9 out of 5 stars and a bottle costs about 10 dollars.