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Sweet and spicy "jerk pork" tenderloins smothered in a Pineapple and Mango chutney. How else to bring the flavor of the Caribbean into your kitchen and on to the table.

Jerk is the undisputed spice favorite of the Caribbean. A harmony of spices that combine to flavor your meat, poultry or fish dishes with a sweet and spicy punch that will wake up your taste buds and liven any dinner party.


INGREDIENTS:  Serves 4 - 6

•  2 pork tenderloins,  about 2 - 3 lbs.

Jerk Seasoning Mix:
•  2 teaspoons Kosher or sea salt
•  1 tablespoon thyme, fresh
•  1 teaspoon allspice, ground
•  1 teaspoon cinnamon, ground
•  1 teaspoon nutmeg, freshly grated
•  1 teaspoon cracked black pepper
•  1 Habanero pepper, stemmed and seeded,  Wear rubber gloves**
•  1 tablespoon brown sugar
•  2 cloves garlic – minced
•  1 teaspoon diced fresh ginger
•  ¼ cup orange juice or pineapple juice
•  ¼ cup lime juice
•  ¼ cup lemon juice

Pineapple/Mango Chutney Ingredients:
•  1 Pineapple, cored and cut into slices
•  1 Mango, peeled and seed removed, cut into slices
•  3 shallots,  minced
•  1 jalapeno pepper,  seeded and minced  Wear rubber gloves**
•  1 tablespoon fresh parsley,  minced
•  ½ teaspoon salt
•  ¼ cup vinegar


	1.	Day 1: 
                  In a small mixing bowl, combine jerk seasoning, brown sugar,  garlic, ginger,  and orange,
                  lime & lemon juices.  Put in a large ziplock® bag,  add the pork tenderloins and marinate for
                  4-6 hours or overnight.
	2.	Day 2: 
                 Heat an outdoor grill on high heat, spray with cooking spray and add pineapple slices.  Grill
                 for 3 – 5 minutes on each side until you get good grill marks.  Remove from heat and allow
                 to cool.
	3.	 Heat a skillet on medium heat and spray with cooking spray.  Add shallots and sauté for
                 about 5 minutes until tender.  Add jalapeno and sauté for another 3 minutes.  Remove from
                 heat and add to a mixing bowl.

	4.	Cut cooled pineapple and Mango into small bite sized pieces and add to shallot mixture.  Add
                vinegar, parsley and salt and toss.  Let stand at room temperature until pork is cooked.

	5.	Spray grill again with cooking spray and heat on high.  Add pork and cook for 10 – 12
                minutes on each side until cooked through (internal temperature reaches 150º-160º F).

	6.	Remove pork from grill and let stand 5 minutes.  Slice pork into 12 slices and arrange on
                serving platter.  Spoon pineapple/mango chutney around the pork and serve.

        7.     Garnish with lime wedges and/or pineapple spears.

Always wear rubber gloves when handling hot peppers,  then wash your hands with soap and water.
Rubbing your eyes after working with hot peppers is going to take all the fun out of cooking....really!

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