Papa Weaver’s Pork Jerk Tenderloin with Peach Salsa

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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