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Caribbean Pork Tenderloin with Fresh, Chunky Summer Fruit Sauce (Plus: Optional Roasted Sweet Potatoes)

Recipe: Caribbean Pork Tenderloin with Fresh, Chunky Summer Fruit Sauce (Plus: Optional Roasted Sweet Potatoes)

Remarks:

    This recipe was more than a success. My husband proved that he could really cook! He could take a few hints called down from my Second Floor Cooking Consulting position and put them into culinary action with no visual supervision. I could not see a thing he was doing. I had to trust him and he had to trust himself. I think you’ll find this dish easy to make, fun to eat and particularly satisfying when sharing the confidence you gain when you make it. Even if you’ve never cooked dinner-go for it! As my mother used to say, “If you can read you can cook”; and I guarantee it’s “right on” this time.

Servings:
Serves 4

Ingredients:

    Caribbean Pork Tenderloin
    2 Pork tenderloins. They are about 1 pound each and usually come ready to use two to a package.
    2 Tbl ground coriander
    2 Tbl ground cumin
    2 Tbl paprika (I use Hungarian)
    2 Tbl ground ginger
    1 Tbl turmeric
    1 Tbl curry powder
    1 Tbl chili powder
    1½ tsp ground cinnamon

    Fresh, Chunky Summer Fruit Sauce
    3 fresh ripe peaches chopped (don’t even bother to peel. Toss away the pit though)
    1 small can pineapple tidbits with juice (or fresh chunks is good too)
    3 fresh plums diced. No peeling needed
    2 fresh mangoes peeled and chopped (or you can buy peeled mango. Use 4 long slices and chop them up)
    5 tsp minced garlic (Jar garlic is fine)
    1-1” piece of fresh ginger minced
    1 fresh large banana

Instructions:

    Preheat your oven to 400 degrees.

    For the pork
    In a small bowl mix all of the spices together to make your rub. Frankly, if you are missing one or two of these ingredients don’t fret. It won’t taste much different and just won’t really matter. The one I’d say to try to have for sure is the chili powder or you’ll lose the heat but if you want less spice you can leave that out anyway.

    Rub the mixture all over your tenderloins. Make sure every surface is covered. Then put them in a 9 X 13 pan so they have room to cook, uncovered, without touching each other. Put this in your 400-degree oven to roast to 160 degrees on your meat thermometer. This should take 20 – 30 minutes. If you don’t want ANY pink in your pork, roast to 170 degrees.

    For the sauce
    Put all ingredients except the banana in a large saucepan. Turn on medium and cook until the fruit starts to break down (cooked but not mushy). The juice from the pineapple is enough liquid. You don’t want mush when you are done. This should take no longer than the pork.

    Turn off the sauce and allow it to set. Chop your banana and add it to the sauce and stir.

Serving Suggestions:

    Take the pork out of the oven and let it sit for 5 minutes so the juices are reabsorbed. Cut the pork diagonally in half inch slices and serve with the sauce.

    Optional Roasted Sweet Potatoes
    To round out the meal we also roasted 2 sweet potatoes and mashed them with butter. This is optional but they make a full, colorful meal. The sweet potatoes will take about an hour to roast at 400 or until soft in the middle. Poke them with a fork a few times before putting them in the oven. This lets the steam escape.

Enjoy. Cheers! Zola

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