June 28, 2012

Jerk Pork Tenderloin with Mango Salsa–Deep Covered Baker

June 28, 2012

This recipe came from our "29 Minutes to Dinner" cookbook.  A fellow consultant changed it up and used her Deep Covered baker and the Manual Food Processor



1 lb pork tenderloin

1 tbsp Jamaican Jerk Rub


2 green onions with tops

1 small red bell pepper

2 large mangoes

1 lime

1 tsp Jamaican Jerk Rub


1.  Place pork into Deep Covered Baker, tucking narrower end under to create a uniform thickness. Evenly rub pork with Jamaican Jerk Rub.

2. Cover baker; microwave on HIGH 6-10 minutes or until Digital Thermometer registers 150°F, checking temperature at 6 minutes and then at every 2-minute interval. Remove baker from microwave; let stand, covered, 10 minutes (temperature will rise to 160°F for medium doneness).

3.  Cut green onions into 1" pieces.  Place in Manual Food Processor and pump a few times.  Peel bell pepper using Serrated Peeler. Remove top, bottom, seeds and ribs.  Cut pepper into chunks and add to Manual Food Processor.  Pump a couple times.  Cut mangoes using Mango Wedger.  Peel skin off with Avocado peeler.  Cut into chunks and add to Manual Food Processor.  Juice lime using Citrus Press to measure 1 tbsp juice.  Add lime and remaining 1 tsp jerk rub to Manual Food Processor and pump until you reach desired consistency.

4.  To serve, slice pork crosswise into medallions and serve with salsa.

Yield: 4 servings

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