I’m always looking for new ideas for pork tenderloins. They are quick and easy to cook, lean, and adapt very well to any flavor profiles you throw at them. I thought this fun twist using flavors inspired by the Caribbean Islands would be perfect for the summertime, and I was right!
A few months ago, during my last “stock-up” trip to Trader Joe’s, I picked up a couple of jars of their Mango-Ginger Chutney to keep in the pantry. I used a jar or that as a base for my glaze – then added fresh lime juice and zest, brown sugar, and a splash of rum to add some extra flavor and flair.
An extra punch of flavor also comes from the use of Jerk seasoning, which is used to season the pork before grilling. During the last few minutes on the grill, the tenderloins are brushed with the glaze then sliced and served with some alongside as well.
The flavors are fresh and wonderful, yet super simple and perfect for a weeknight meal. Another one for the recipe box, for sure!
Caribbean Pork Tenderloin
2 (1 lb) pork tenderloins
2 Tbsp olive oil
For the Jerk Seasoning:
2 tsp kosher salt
1 tsp fresh ground black pepper
1/2 tsp ground cumin
1/2 tsp chipotle powder
1/2 tsp cinnamon
1/4 tsp ground allspice
1/8 tsp ground cloves
For the Mango-Ginger Glaze:
1 cup mango ginger chutney
1 Tbsp butter
2 Tbsp dark rum
juice and zest from 2 limes
2 Tbsp brown sugar (light or dark)
Combine the seasoning ingredients. Apply a light coating of olive oil to pork tenderloins. Apply the rub generously on the pork using the entire mixture.
Meanwhile, start working on your glaze. In a sauce pan, combine all ingredients and let simmer on low for 10 minutes. Divide the glaze evenly among two bowls- one to use as a glaze for grilling and the other to serve with the pork at dinner.
Preheat your grill to medium-high (400 degrees), creating an direct and indirect cooking zone. Cook the pork tenderloin on indirect heat for 6 minutes per side, for a total of 12 minutes. Coat with with the glaze on both sides before the final sear. Sear the pork on each side for 4 minutes or until it registers 145 degrees. Pull off the grill and tent under foil for 10 minutes.
Serve with reserved sauce on the side.
Source: adapted from Grill Grrrl
