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Jerk Pork Tenderloins with Mango Salsa

• 2 cups chopped green onions
• 1 orange, zested and juiced
• 1/2 cup diced red onion
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon vegetable oil
• 2 teaspoons Hawaiian Black Sea Salt
• 2 teaspoons Brown Sugar
• 3 tablespoons Jamaican Jerk Seasoning
• 2 pounds pork tenderloin (usually 2 small tenderloins)
• Mango Salsa, recipe follows
• Cooked rice, your choice

Place all ingredients except the pork and salsa into a blender and blend until smooth.
Place the pork tenderloins into a re-sealable plastic bag, add the marinade and seal, making sure that the tenderloins are evenly coated with the marinade. Refrigerate for 4 to 24 hours; the longer the meat marinates the better.
Preheat a grill to high. Remove the pork from the marinade and discard the marinade.
Grill the pork for 5 to 6 minutes on each side, or until slightly charred on the outside and an instant-read thermometer inserted into the center of the thickest part of the meat registers 145 degrees F. Remove the meat from the grill and set aside to rest for at least 5 minutes before slicing. When ready to serve, slice the pork against the grain into thin slices and serve immediately with the Mango Salsa and desired rice.

Mango Salsa:
• 1 mango, peeled and diced
• 1/2 cup diced red onion
• 1/2 cup diced red pepper
• 1/4 cup chopped green onions
• 1/4 cup chiffonade mint leaves
• 1 lime, zested and juiced
• 1 jalapeno, minced
• Hawaiian Black Sea Salt and freshly ground black Tellicherry Peppercorns

Combine all ingredients in a bowl. Let stand in the refrigerator for at least 30 minutes before serving.

Recipe adapted from Emeril Lagasse and photo courtesy of

Products suggested for this recipe:

Hawaiian Sea Salt
Hawaiian sea salts are unique both in appearance and flavor.
From $11.55

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