- Home
- Hasty-Bake Charcoal Oven
- Jerked Pork Tenderloin with Orange-Red Onion Salsa
Access Denied
IMPORTANT! If you’re a store owner, please make sure you have Customer accounts enabled in your Store Admin, as you have customer based locks set up with EasyLockdown app. Enable Customer Accounts
Jerked Pork Tenderloin with Orange-Red Onion Salsa
September 05, 2011
by 1
2 pork tenderloins, 10 to 12 ounces each
Marinade:
4 green onions, chopped fine
4 cloves garlic, minced
2 serrano chiles, chopped fine
1 teaspoon salt
2 Tablespoons jerk seasoning
2 teaspoon cider vinegar
¼ cup vegetable oil
To make marinade:
Combine all ingredients and mix well.
Salsa:
1 orange, peeled, seeds removed, divided into sections and cut into smaller pieces
1 red onion, diced small
1 teaspoon minced garlic
5 Tablespoons lime juice (about 3 limes)
1 teaspoon minced free red or green chile pepper of your choice
1 teaspoon ground cumin
2 Tablespoons chopped fresh cilantro
1 teaspoon chili powder
Salt and freshly cracked black pepper to taste
To make salsa:
Combine all the salsa ingredients, mix well and set aside. (This mixture will keep, covered and refrigerated, for 3 or 4 days.)
Place whole pork tenderloins in zip-lock bag with marinade and massage well. Refrigerate for 2 to 4 hours.
With the heat deflector in place over the coals, bring the temperature of your Hasty-Bake to 225 to 250°F. Cook the tenderloins until the internal temperature reaches 160°F (approximately 1 hour). Remove and let rest for 10 minutes before serving. To serve, slice into ¼" medallions and top with salsa.
September 05, 2011
by 1
Tags
Popular Posts
Newsletter
Invalid password
Enter
