Angelique
06-26-2006, 03:14 PM
Ingredients:
2 tbsp. finely shredded lime peel
1/3 cup lime juice
2 tbsp. packed brown sugar
1 tbsp. canola oil
1 tbsp. Jamaican jerk seasoning
2 cloves garlic, minced
1/4 tsp. cayenne pepper
2 pork tenderloins (about 3/4 lb. each)
Salsa
1 cup chopped banana
1/3 cup raisins
2 medium fresh jalapeno chile peppers, seeded and finely chopped
3 tbsp lime juice
2 tbsp finely chopped red onion
1 tbsp canola oil
1 tbsp frozen orange juice concentrate, thawed
2 tbsp snipped fresh cilantro
1 tsp ground coriander
1 tsp honey
1 tsp grated fresh ginger
Directions
For marinade:
In a bowl combine all ingredients except pork and Salsa. Place pork in a large self-sealing plastic bag set in a shallow dish. Pour marinade over pork. Seal bag.
Marinate in refrigerator 1 hour; turn bag occasionally. Drain pork; discard marinade.
For Salsa:
Combine all ingredients in bowl. Let stand room temperature for 15-20 minutes.
For a charcoal grill:
Arrange hot coals around a drip pan. Test for medium-hot heat above pan. Place meat on grill rack over the drip pan. Cover and grill for 30 to 35 minutes.
*For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place meat on rack in a roasting pan, place on grill rack, and grill as above.*
Let stand 10 minutes. Slice tenderloins and serve with salsa.
2 tbsp. finely shredded lime peel
1/3 cup lime juice
2 tbsp. packed brown sugar
1 tbsp. canola oil
1 tbsp. Jamaican jerk seasoning
2 cloves garlic, minced
1/4 tsp. cayenne pepper
2 pork tenderloins (about 3/4 lb. each)
Salsa
1 cup chopped banana
1/3 cup raisins
2 medium fresh jalapeno chile peppers, seeded and finely chopped
3 tbsp lime juice
2 tbsp finely chopped red onion
1 tbsp canola oil
1 tbsp frozen orange juice concentrate, thawed
2 tbsp snipped fresh cilantro
1 tsp ground coriander
1 tsp honey
1 tsp grated fresh ginger
Directions
For marinade:
In a bowl combine all ingredients except pork and Salsa. Place pork in a large self-sealing plastic bag set in a shallow dish. Pour marinade over pork. Seal bag.
Marinate in refrigerator 1 hour; turn bag occasionally. Drain pork; discard marinade.
For Salsa:
Combine all ingredients in bowl. Let stand room temperature for 15-20 minutes.
For a charcoal grill:
Arrange hot coals around a drip pan. Test for medium-hot heat above pan. Place meat on grill rack over the drip pan. Cover and grill for 30 to 35 minutes.
*For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place meat on rack in a roasting pan, place on grill rack, and grill as above.*
Let stand 10 minutes. Slice tenderloins and serve with salsa.