Dish: Pork Tenderloin with Pineapple Mango Salsa
Pork Tenderloin with Pineapple Mango Salsa
COMPONENTS:
1 can pineapple pieces in juice 14 oz
1 container mangos chutney
2 tablespoon jerk spices
1 tsp olive oil
1 number environment-friendly onion cut on angle
2 extra pounds pork tenderloin
PREP WORK:
Period the pork tenderloins with salt and the roll in a pie plat with jerk spices to layer on all sides. Some jerk seasoning blends are hotter than others so period appropriately. , if you like your food spicy include some red chili pepper flakes to the jerk flavor.
.
Incorporate the chutney and drained pipes pineapple in the dish of a food mill and pulse a couple of times to mix. You do not intend to mix this, simply mix gently so it stays beefy.
Gently clean the tenderloins with some olive oil and position on grill. Grill to tool and get rid of to relax for 5 mins.
Warm the chutney in a saute frying pan and slim with some of the scheduled pineapple juice if required.
Cut the tenderloin on the predisposition, follower the pieces on a supper plate, and leading with the warmed chutney. Garnish with eco-friendly onions.