Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 1 medium mango, seeded, peeled and diced | ||
| 2 Hatch chile peppers, seeded and diced | ||
| ¼ c. diced red bell pepper | ||
| ¼ c. diced red onion | ||
| 2 tbsp. chopped cilantro | ||
| 1 tbsp. lime juice | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| ¼ tsp. Hy-Vee salt | ||
| 1 ½ lbs. pork tenderloin | ||
| 2 tsp. Jamaican Jerk seasoning |
Directions
- In a medium bowl combine mango, chiles, red pepper, red onion, cilantro, lime juice, olive oil and salt; set aside.
- If necessary, trim fat and shiny membrane from pork tenderloin. Rub all sides of meat with Jamaican Jerk seasoning. Preheat grill to medium heat. Grill over direct heat for 15 to 20 minutes or until internal temperature of thickest part reaches 145 degrees, turning to brown on all sides. Slice tenderloin 3/4-inch thick. Serve with salsa.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 90mg
- Sodium: 300mg
- Total Carbohydrates: 10g
- Protein: 29g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 110%
0%
Iron 10%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Back to School 2010.