
Whole Pork Tenderloin
Sea Salt
Cracked Black Pepper
4 Cloves Garlic
¼ cup Olive Oil
1 tbsp Ginger
Jalepeno, Pimento, or Scotch Bonnet Peppers
Chadon Benny (Cilantro)
3 Limes (juice)
¼ cup Rum & ¼ Honey
Salsa:
3 Ripe Mangos
1 Ripe Papaya
4-5 leaves of Chadon Benny (Cilantro)
2 Pimento Peppers
Shallots or Red Pepper
Juice of 2 Limes and 1 Lemon
Salt & Pepper to taste
Rub all sides of the tenderloin with sea salt and cracked black pepper and place tenderloin in a large ziplock bag.
Add the marinade (garlic, ginger, peppers, chadon benny, olive oil, and rum & honey) to the bag and squeeze the air in the bag to ensure the tenderloin is well covered in the marinade. Let marinade in the fridge for at least an hour (preferably overnight)
Prepare the salsa by adding all the ingredients in a bowl and setting aside in the fridge.
Preheat oven to 375 degrees and in a roasting pan lined with foil, add the tenderloin and the marinade. Cover and bake for 15 minutes or more depending on how well done you like them. I prefer medium rare.
Let the tenderloin rest before cutting and top with the salsa. Serve with roasted or steamed asparagus and a glass of the wine of the week.
Wine of the week: 2005 Joe Blow White: This wine is a blend of Chardonnay, Viognier, Chenin Blanc, and Sauvignon Blanc..I am by no means a sommelier but I can honestly say that the blends sound complex but the flavors are simple and fresh…just enough acidity to make it an enjoyable wine with the spiciness and citrus flavors of the recipe of the week!
Sante!




