Jamaican Jerk Pork Tenderloin with Fruit Salsa and Brown Rice*

With the popularity of our Caribbean Pork Tenderloin we introduced our Jamaican Jerk Pork. Our always tender and hand-trimmed pork tenderloins are treated to a dry "jerk" rub that we make in house combining allspice, cinnamon, cloves, nutmeg, garlic and salt. Grill or bake in the oven and prepare for the intensely delicious flavor with each bite. Comes with a side of mild fruit salsa (includes pineapple and mandarin oranges) and brown rice that's fully cooked already. Perfect with a cold beer or frozen cocktail. Note: This dish doesn't contain nuts, but does contain nutmeg. (bag, oven or grill).

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 20 minutes (if grilling)
  Cooking time: 25-30 minutes

• Thaw pork and fruit salsa completely. Preheat oven to 400F. Set aside salsa bag. Place contents of pork bag into a pan with sides that has been either heavily sprayed with cooking spray or has been lined with foil and sprayed (for easier clean up). Bake pork for 10 minutes and then flip. Cook for an additional 10-15 minutes until temperature reaches 155F. Let pork rest for 5 minutes. Slice diagonally into ¼” slices. Garnish with the fruit salsa & add a salad or some crusty bread if you’d like. Pork can also be done on a gas grill over med-high 350F heat. Cook approx. 10 mins on each side until 155F.
• Ingredients: pork, allspice, onion flakes, parsley, thyme, cinnamon, salt/pepper, paprika, red pepper flakes, cumin, garlic powder, nutmeg, chives. Brown or basmati rice. Fruit salsa: pineapple, mandarin oranges, red onion, cilantro, lime juice, olive oil, salt.

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  For Half size, Per 1/3 tenderloin: cal 131; fat 3g; chol. 60mg; sodium 541mg; carb. 4g; protein 23g. Per 1/3 rice: approx. cal. 115; fat 1g; carb. 21g; protein 2g. Per 1/4 cup salsa: cal 37; fat 1g; sodium 24mg; carb. 7g.