Jerk Pork Tenderloin

As you all may know I am from the Carribean and the food is spicy (with pimento, cloves, allspice, herbs, etc) and hot spicy (hot pepper). I love it and use a lot of the spicy and hot in my cooking. Another BIL cooks the best jerk I have ever eaten.

Here is a recipe I found in a Canadian magazine and thought you may like to try it. If you don't care for the hot pepper use what you like or none at all.

Jerk Pork Tenderloin with Mango Salsa

2 Tbsp. (25 ml) orange juice
1 " (15 ml) low sodium soy sauce
2 Cloves garlic minced
2 tsp. (10 ml) pumpkin pie spice
1 tsp. (5 ml) dried thyme leaves
1 tsp. (5 ml) vegetable oil
1/4 tsp. (1 ml) hot pepper flakes (or 1/2 tsp if you like more)
1 Pork tenderloin
(about 1 lb. or 500 grams)

Mango Salsa

1 large ripe mango, peeled, pitted, diced
1/4 cup (50 ml) finely chopped red onion
1/4 cup (50 ml) finely chopped, seeded, sweet red pepper
1/2 tsp. (2 ml) finely grated orange zest
2 Tbsp. (25 ml) orange juice
Pinch each of salt, black pepper, cayenne

• In a large sealable freezer bag, combine orange juice, soy sauce, garlic, pumpkin pie spice, thyme, oil, and hot pepper flakes. Add pork tenderloin to marinade and seal bag, squeezing out air. Massage pork through bag to coat all over with marinade. Refrigerate for at least 8 hours or overnight.
  
  
• Preheat oven to 450*F (230*C). Heat a well-oiled, large, heavy ovenproof scillet over medium-high heat.
  
  
• Remove pork tenderloin from bag, reserving the marinade, and add pork to skillet. Cook, turning often, for about 6 minutes or until browned on all sides. Drizzle any marinade remaining in bag over the tenderloin. Transfer skillet to oven and roast for 10 to 15 minutes or until a meat thermometer inserted in the thickest part of the tenderloin registers 160*F (70*C).
  
  
• Meanwhile, in a serving bowl, stir together mango, onion, red pepper, and cayenne.
  
  
• Remove tenderloin to a cutting board. Tent loosely with foil and let stand for 5 minutes. Cut diagonally into 1/2-inch (1 cm) slices and serve with mango salsa.
  
  Makes 4 servings.