Jerked Pork Tenderloin with Orange-Red Onion Salsa

September 05, 2011

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.