Lime Jerked Pork with Jamacian Salsa

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2 Tablespoons shredded lime peel

1/3 cup lime juice

2 Tablespoons packed brown sugar

1 Tablespoons olive oil

1 Tablespoon Jamacian jerk seasoning

2 cloves garlic, minced

¼ teaspoon cayenne pepper

1 lb. pork tenderloin slices (sold in pork chop section)

Jamacian salsa

 

Combine all ingredients except pork and salsa.

Put pork in marinade turn to coat completely. (can use large zip-lock bags)

Marinate for at least an hour, turning occasionally.

Drain pork and discard marinade.

Quickly saute for 5 to 7 minutes until pork is cooked through, but not overcooked.

Serve with salsa below.

 

Jamacian Salsa

1 cup chopped banana

1/3 cup raisins

2 medium jalapeno peppers seeded and chopped

3 tablespoons lime juice

2 Tablespoons finely chopped red onion

1 Tablespoon olive oil

1 tablespoon frozen orange juice concentrate, thawed

2 teaspoons snipped fresh cilantro

1 teaspoon ground coriander

1 teaspoon honey

1 teaspoon grated fresh ginger

 

Mix gently and serve.

Serves 4


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