Friday, May 3, 2013

Grilled Caribbean Pork Tenderloin with Black Bean Mango Salsa

 At some time or another, just about everyone wishes they had a rich uncle.  My friend Lolie  does and several years ago she shared his generousity with Roy and me.  She and her husband invited us and two other couples to travel to Jamaica and stay - for free - at her uncles's villa there.  The house was fabulous!  Situated on a hillside with a large infinity pool that overlooked the ocean below, it was breathtaking.  The grounds had an abundance of fruit bearing trees and brightly colored hibiscus flowers. A small trickling stream actually meandered through the center of the airy open design of the multiroom home. Yes, it was like being in paradise!  Especially since the house came with a staff to run it:  the laundress delivered our clean and pressed laundry to us on a silver tray, a butler attended to us during meals, and the cook produced scrumptuous dishes for us to sample. The butler would announce "Dinner is served" and we would be seated at a table set with crisp white linens, china, and crystal. The dining room's exterior wall could be opened in order to catch the warm ocean breeze.  It seemed we would linger there quite a wihile.  One of the foods I remember enjoying was meat rubbed with a spicy/savory/sweet blend of spices and then grilled.  My duplication really works well on grilled pork tenderloin and serving it with the tangy black bean mango salsa add a yummy zing!


Spice Rub for the Pork Tenderloin

1 teaspoon ginger

1 teaspoon paprika

1 teaspoon thyme

1 teaspoon fennel seed

1 teaspoon salt

1/2 teaspoon ground mustard

1/2 teaspoon allspice

1/2 teaspoon black pepper

1/4 teaspoon Cayenne pepper

2 garlic cloves put through a press or finely minced

Mix all the ingredients together and rub it in to the meat.

Place the tenderloin on a hot grill and then reduce the heat to medium low.  Grill 10 minutes on each side.  Cook to internal temperature of 145 degrees and let it rest for five minutes before slicing.  Serve with Black Bean Mango Salsa.

Black Bean Mango Salsa

1 mango peeled and cubed

4 green onions sliced

1/4 cup chopped sweet red pepper

1 (15 oz.) can black beans, rinsed and drained

1/3 cup olive oil

1/6 cup sherry vinegar (or red wine vinegar)

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

Combine the mango, green onions, red pepper, and black beans in a bowl.  Whisk the olive oil, vinegar, salt, pepper, and garlic powder together.  Pour over the mango mixture and gently toss.


  1. Your description took me back on memory lane to my trip to Jamaica (although without all the servants, just a resort). The spice rub sounds fantastic and the pork looks amazing. I like that you have 145 for the final temp. Most people still have not got on board with the new USDA revised safe cooking temps (I actually pull mine at 140 and let it carry over to 145 while it rests for 5-10 mintues).