A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives

COOPERATIVE KITCHEN

Papa Weaver’s Pork Jerk Tenderloin with Peach Salsa

Jump to Recipe | See more: Pork

Courtesy of Virginia Pork Council

Ingredients

  • 2 pork tenderloins
  • MARINADE:
  • 1 cup pineapple juice
  • ½ cup soy sauce
  • 1 tablespoon garlic, minced
  • 1 tablespoon brown sugar
  • ½ tablespoon ginger
  • salt and pepper
  • RUB:
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon thyme
  • 1 tablespoon sea salt
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • SALSA:
  • 2 peaches, chopped
  • 1 Roma tomato, chopped
  • 1 jalapeno, chopped, seeds removed to lessen heat
  • ½ red onion, chopped
  • 1 bell pepper, chopped
  • ¼ teaspoon chili powder
  • dash of salt
  • juice of 1 lime

Directions

Combine pork & marinade. Refrigerate for 4 hours – overnight. Remove from marinade. Dry tenderloins with paper towels. Sprinkle with rub. Place pork on a grill rack; grill 8 minutes on each side or until the meat thermometer registers 160 degrees (slightly pink). Serve with peach salsa. Serves 4-6. Perfect in a wrap to tailgate.

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