A sweet and spicy dish that will wake up your taste buds!
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
