CARIBBEAN JERK PORK TENDERLOIN

Good morning guys!  I don't know if you remember several months ago that I talked about my friend Heidi, the TOTAL BABE behind Body by Heidi. She is the genius who helped me get my eating back on track.  She has the most delicious recipes, and honestly I never thought clean eating could taste so good.  I do not adhere strictly to this plan anymore {I am looking at you Nutter Butter wafer cookies}, but she really did so much to change my diet for the better!  If you want to check out my entire series on her and her recipes, you can find them all here.

yes, that's really her. 

yes, that's really her. 

Today I am excited to show you guys this delicious Caribbean Jerk Pork Tenderloin.  This recipe is so freaking easy to make and that pineapple salsa is EVERYTHING. I know you ladies all have fun tropical vacations coming up, so it is never too early to start eating clean in preparation for your beach bod! 

Xx
Landyn

THE RECIPE 

  • 3-4 lb Pork Tenderloin
  1. Rub pork loin with olive oil.
  2. Apply rub on entire loin.
  3. Grill on med-high temp for about 5-7 mins per side or to your preference.
  4. Internal temperature should be 160°.
  5. Remove from grill and let rest for 5 minutes before slicing. 

 

JERK DRY RUB

• 1  1/2 tbsp Allspice
•6 tbsp Kosher salt
•5 tbsp garlic powder
•6 tbsp coconut palm sugar
•1 tbsp chipotle chili powder
• 1 1/2 tsp ground cloves
• 2 tbsp dried thyme
• 2 tbsp black pepper
• 1 tbsp cinnamon

 

  1. Mix all together and store in an air tight container in spice pantry.

This is a large recipe, making enough for the summer grilling season. Also great on grilled chicken + fish. 

 

MANGO SALSA


• 3 ripe mangos, peeled and diced
• 1  red bell pepper, diced
• 1/2  small red onion, minced
• 2  Serrano or jalapeno peppers (depending on spice level) serranos more mild
• 6 scallions chopped
• 1  handful cilantro, chopped
• 2 tbsp fresh lime juice, fresh squeezed

  1. Combine all ingredients in an air tight container to save leftovers. 

COCONUT RICE


• 1 can organic light coconut milk
•  1  1/4 cup water
•  pinch salt
•  1  1/2 cup brown jasmine rice

  1. Rinse rice.
  2. Bring all ingredients to a boil.
  3. Turn down to a simmer and cook with lid on, until rice is cooked through, about 20-25 minutes. 

*serves 4 

FoodLandyn Hutchinsonhealthy, pork, weeknight meals, body by heidi, coconut, salsa, mangoComment