This is not your typical salsa recipe. Banana, raisins, jalapeño pepper, orange juice, and lime juice combine to make this delicious accompaniment to grilled pork.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
marinate:
1 hr
grill:
30 mins
Servings:
8
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Lime Jerked Pork with Salsa

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For marinade, in a bowl combine all ingredients except pork and Salsa. Place pork in a large self-sealing plastic bag set in a shallow dish. Pour marinade over pork. Seal bag. Marinate in refrigerator 1 hour; turn bag occasionally. Drain pork; discard marinade.

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Instructions Checklist
  • For a charcoal grill, arrange hot coals around a drip pan. Test for medium-hot heat above pan. Place meat on grill rack over the drip pan. Cover and grill for 30 to 35 minutes or until an instant-read thermometer inserted in meat registers 155 degrees F. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place meat on rack in a roasting pan, place on grill rack, and grill as above.) Let stand 10 minutes. Slice tenderloins and serve with Salsa. Makes 8 servings.

Nutrition Facts (Lime Jerked Pork with Salsa)

167 calories; total fat 5g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 55mg; sodium 64mg; potassium 407mg; carbohydrates 13g; fiber 1g; sugar 8g; protein 18g; vitamin a 97IU; vitamin c 11mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 16mcg; vitamin b12 1mcg; calcium 10mg; iron 1mg.

Salsa

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine 1 cup chopped banana; 1/3 cup raisins; 2 medium fresh jalapeno chile peppers, seeded and finely chopped (see Chile Pepper Safety, note); 3 tablespoons lime juice; 2 tablespoons finely chopped red onion; 1 tablespoon canola oil; 1 tablespoon frozen orange juice concentrate, thawed; 2 teaspoons snipped fresh cilantro; 1 teaspoon ground coriander; 1 teaspoon honey; and 1 teaspoon grated fresh ginger. Makes 1-1/2 cups salsa.

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*Chile Pepper Safety:

Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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