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Caribbean Jerk Pork


  • Serves 4-6.


  • 1-1/3 lbs. pork tenderloin
  • 2 papayas, peeled, seeded, and cut into slices
  • 1 banana, chopped
  • 3/4 cup mango chutney
  • 3 Tablespoons unsweetened coconut flakes
  • 3/4 cup chicken broth
  • 1/4 cup lime juice
  • 1/4 cup rice vinegar
  • 2 Tablespoons sugar
  • 1 lb. pasta (optional)
  • Grilled bread
  • Jerk Seasoning
  • 1/4 cup fresh cilantro leaves
  • 3 Tablespoons water
  • 3 Tablespoons fresh ginger, minced
  • 2 Tablespoons whole black peppercorns
  • 1 Tablespoon ground allspice
  • 1 Tablespoon brown sugar
  • 2 cloves garlic
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon coriander
  • 1/4 teaspoon nutmeg


Mix together Jerk Seasoning ingredients into paste. Coat over pork tenderloin. Cover, refrigerate, and let pork stand anywhere between 20 minutes and 1 day. Mix together banana, chutney, 1 Tablespoon lime juice, and coconut. Set aside. Preheat grill and prepare for indirect cooking.

Grill until pork tenderloin reaches about 155°. Reduce chicken broth by half. Add vinegar, cilantro, sugar, and remaining lime juice. Remove pork from grill and let sit for five minutes. Cut pork tenderloin into 1/2-inch slices. Baste with chicken broth and vinegar mixture, using as much as possible. Serve pork tenderloin over pasta if desired or on grilled bread, with papaya slices and banana chutney mixture on the side.

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