Jamaican Pork Tenderloin with Mango
Chutney
1-1/2 lb. / 681 g Pork Tenderloin
3 to 4 Tbsp. / 45 to 60 mL Fresh Lime Juice
1 Tbsp. / 15 mL Watkins Caribbean Spice rub
1/2 teas. / 2.5 mL, if desired, Freshly Ground Watkins Sea Salt
Mango Chutney:
3/4 Cup / 180 mL Finely Chopped Mango (about 2 medium)
2 Tbsp. / 30 mL Watkins Tropical Salsa
Trim fat from tenderloin. Combine lime juice, spice rub
and sea salt in large resealable plastic bag. Add pork; seal bag. Marinate in refrigerator
at least 30 minutes or overnight. Remove tenderloin from bag reserving marinade. Grill
until meat thermometer registers 160ºF / 70ºC, about 30 minutes, turning and basting
occasionally with marinade. Cut into thin slices; serve with Mango Chutney. Makes 6
servings.
Mango Chutney:
Combine and let stand until serving time. Makes 3/4 cup / 180 mL.
Nutritional Information Per Serving:
Calories 180, Protein 24g, Carbohydrates 15g, Sodium 310mg, Fat 3g, Saturated Fat 0g,
Cholesterol 70mg, Dietary Fiber 3g
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