Friday, July 19, 2013

Jerk Pork Tenderloin with Blueberry Salsa

Prep / Total time : 50 minutes            Makes 4 servings

1                   (2-lb.) package pork tenderloins
2                   tablespoons olive oil
2                   tablespoons Caribbean jerk seasoning
2                   cups fresh blueberries 
1                   (8-oz.) can pineapple tidbits in juice, drained
1/4                cup chopped green onions
1/4                cup chopped fresh basil 
1/4                cup mango chutney
2                   tablespoons fresh lime juice 
1/2                teaspoon salt
1/2                teaspoon dried crushed red pepper
1.           Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from tenderloins, leaving a thin layer of fat. Brush pork with olive oil, and sprinkle with jerk seasoning.
2.          Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted in thickest portion registers 145°. Remove from grill, and let stand 5 minutes.
3.        Meanwhile, coarsely chop 1 cup blueberries. Toss together remaining whole blueberries, chopped berries, and next 7 ingredients. Slice pork, and serve with blueberry salsa.

Easy side:
 Cook 2 Tbsp. olive oil; 2 Tbsp. balsamic vinegar; 1 garlic clove, pressed; and salt and pepper to taste in a small saucepan over medium-low heat 2 minutes or until bubbly. Toss mixture with 1 lb. haricots verts (tiny green beans), trimmed and blanched.


  1. ivy sew http://simplybeautifulhealthyliving.blogspot.comJuly 19, 2013 at 7:10 AM

    It's yummy! Have a great weekend, Nee :)

  2. Good morning Ivy... Thank you .
    Have a great weekendd also and hope your weather is nice. :)

  3. Wow, I'd like to have share in that pork tenderloin. Never tried blueberry salsa before ... must be yum! You enjoy your weekend!

  4. Come on over Cheah ... down here we make salsa with the fruit of the season. Enjoy your weekend :)


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