Jerk Pork Tenderloin with Avocado-Mango Salad
By America's Test KitchenPublished on June 27, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
24 ounces pork tenderloins (2 loins), trimmed2 tablespoons jerk seasoning 2 tablespoons vegetable oil, divided½ cup packed brown sugar 2 avocados, halved, pitted, and cut into ½-inch pieces1 mango, peeled, pitted, and cut into ¼-inch pieces½ cup fresh cilantro leaves ½ teaspoon grated lime zest, from 2 limes3 tablespoons lime juice, from 2 limes1 tablespoon minced shallot ½ teaspoon table salt ¼ teaspoon black pepper
Before You Begin
Cut the avocados just before serving to avoid discoloration.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Pat pork dry with paper towels and sprinkle all over with jerk seasoning. Heat 1 tablespoon oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes.
- Off heat, spoon 1/4 cup sugar over each tenderloin, pressing to adhere. Transfer skillet to oven and roast until pork registers 140 degrees, 10 to 12 minutes. Transfer pork to carving board, tent with foil, and let rest for 5 minutes.
- Meanwhile, combine avocados, mango, cilantro, lime zest and juice, shallot, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 1 tablespoon oil in bowl. Slice pork, drizzle with pan juices, and serve with avocado-mango salad.
Time
30 minutesYield
Serves 4Ingredients
24 ounces pork tenderloins (2 loins), trimmed
2 tablespoons jerk seasoning
2 tablespoons vegetable oil, divided
½ cup packed brown sugar
2 avocados, halved, pitted, and cut into ½-inch pieces
1 mango, peeled, pitted, and cut into ¼-inch pieces
½ cup fresh cilantro leaves
½ teaspoon grated lime zest, from 2 limes
3 tablespoons lime juice, from 2 limes
1 tablespoon minced shallot
½ teaspoon table salt
¼ teaspoon black pepper
Ingredients
24 ounces pork tenderloins (2 loins), trimmed
2 tablespoons jerk seasoning
2 tablespoons vegetable oil, divided
½ cup packed brown sugar
2 avocados, halved, pitted, and cut into ½-inch pieces
1 mango, peeled, pitted, and cut into ¼-inch pieces
½ cup fresh cilantro leaves
½ teaspoon grated lime zest, from 2 limes
3 tablespoons lime juice, from 2 limes
1 tablespoon minced shallot
½ teaspoon table salt
¼ teaspoon black pepper
Ingredients
24 ounces pork tenderloins (2 loins), trimmed
2 tablespoons jerk seasoning
2 tablespoons vegetable oil, divided
½ cup packed brown sugar
2 avocados, halved, pitted, and cut into ½-inch pieces
1 mango, peeled, pitted, and cut into ¼-inch pieces
½ cup fresh cilantro leaves
½ teaspoon grated lime zest, from 2 limes
3 tablespoons lime juice, from 2 limes
1 tablespoon minced shallot
½ teaspoon table salt
¼ teaspoon black pepper
Why This Recipe Works
Coating the pork tenderloins in jerk seasoning and brown sugar gives them a spicy-sweet kick.
Before You Begin
Cut the avocados just before serving to avoid discoloration.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Pat pork dry with paper towels and sprinkle all over with jerk seasoning. Heat 1 tablespoon oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes.
- Off heat, spoon 1/4 cup sugar over each tenderloin, pressing to adhere. Transfer skillet to oven and roast until pork registers 140 degrees, 10 to 12 minutes. Transfer pork to carving board, tent with foil, and let rest for 5 minutes.
- Meanwhile, combine avocados, mango, cilantro, lime zest and juice, shallot, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 1 tablespoon oil in bowl. Slice pork, drizzle with pan juices, and serve with avocado-mango salad.
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