Island Jerk Pork Tenderloin w/Fresh Pineapple Salsa
Nothing beats sitting around the grill with friends after a day on the water. This simple recipe will be sure to solidify you as the grill master of your group!!
Island Jerk Pork Tenderloin (Ingredients)
2 Pork Tenderloins-whole
1 Bottle Mr. Whitesnake's Island Jerk Sexy Sauce
Place Pork Tenderloin in resealable bag, pouring over 1 bottle of Mr. Whitesnake's Island Jerk Sexy Sauce, covering completely. Seal Bag and place in refrigerator for 4-24 hours
Gas or Charcoal...you choose. Charcoal will provide maximum flavor
* Heat grill to 375-400 degrees
* Place Pork Tenderloin directly over heat source and cover; turning frequently. 30-40 minutes until you reach an internal temperature of 140 degrees. Basting throughout the process with the leftover marinade.
* Remove from grill and cover with aluminum foil and let rest; internal temperature will continue to rise to 145 degrees
Fresh Pineapple Salsa (Ingredients)
1/2 of whole Fresh Pineapple
1/2 Red Onion
1 Red Bell Pepper
1/4 C Cilantro
2T Mr. Whitesnake's Island Jerk Sexy Sauce
*Dice into 1/4" pieces Fresh Pineapple, Red Onion, Red Bell Pepper, Jalapeno
*Finely Chop Cilantro
*Mix all ingredients together and add Mr. Whitesnake's Island Jerk Sexy Sauce. 2T is a good measure but you may want to add more for extra flavor
* Place in refrigerator and let rest for 1-4 hours (longer the better)
Slice Pork Tenderloin onto a platter generously adding the Fresh Pineapple Salsa on top. Enjoy with your favorite Summer IPA, glass of Sauvignon Blanc or Rose.