Caribbean Pork Tenderloin with a Chunky Fruit Sauce and Sweet Potatoes

Caribbean Pork Tenderloin with a Chunky Fruit Sauce and Sweet Potatoes
 
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This recipe was uploaded
by Cindy Hogan

 
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Ingredients

Ingredients
Method
 
  • 2 Pork tenderloins about 1 pound each
  • 2 Tbsp ground coriander
  • 2 Tbsp ground cumin
  • 2 Tbsp paprika
  • 2 Tbsp ground ginger
  • 1 Tbsp turmeric
  • 1 Tbsp curry powder
  • 1 Tbsp chili powder
  • 1 1/2 tsp ground cinnamon
  • Sweet potatoes and butter or regular potatoes (white, yellow or red)
  • Fruit for sauce:
  • 3 fresh ripe peaches
  • 1 small can pineapple tidbits with juice or fresh chunks
  • 3 fresh plums diced
  • 2 fresh mangoes peeled and chopped
  • 5 tsp minced garlic
  • fresh ginger minced
  • 1 fresh large banana
Preheat your oven to 400 degrees.

In a small bowl mix all the spices to make a rub. 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. Roast for 20 to 30 minutes, if you don't want ANY pink in your pork, roast approx 40 minutes.

For the sauce:

3 fresh ripe peaches chopped, don't bother to peel, remove the pit
1 small can pineapple tidbits with juice or fresh chunks
3 fresh plums diced, no peeling needed
2 fresh mangoes peeled and chopped
5 tsp minced garlic (Jar garlic or fresh)
1-1" piece of fresh ginger minced
1 fresh large banana

Put all the sauce 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.

Take the pork out of the oven and let it sit for 5 - 10 minutes. Cut the pork diagonally in half inch slices.

Roast 2 - 4 sweet potatoes or any variety of pototes for about an hour at 400 and mash with yummy butter. Poke them with a fork a few times before putting them in the oven to let the steam escape. I prefer sweet potatoes with this recipe.

Enjoy!

Caribbean Pork Tenderloin with a Chunky Fruit Sauce and Sweet Potatoes

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This recipe was uploaded by Cindy Hogan

 
 
Serves 4

Method


Preheat your oven to 400 degrees.

In a small bowl mix all the spices to make a rub. 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. Roast for 20 to 30 minutes, if you don't want ANY pink in your pork, roast approx 40 minutes.

For the sauce:

3 fresh ripe peaches chopped, don't bother to peel, remove the pit
1 small can pineapple tidbits with juice or fresh chunks
3 fresh plums diced, no peeling needed
2 fresh mangoes peeled and chopped
5 tsp minced garlic (Jar garlic or fresh)
1-1" piece of fresh ginger minced
1 fresh large banana

Put all the sauce 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.

Take the pork out of the oven and let it sit for 5 - 10 minutes. Cut the pork diagonally in half inch slices.

Roast 2 - 4 sweet potatoes or any variety of pototes for about an hour at 400 and mash with yummy butter. Poke them with a fork a few times before putting them in the oven to let the steam escape. I prefer sweet potatoes with this recipe.

Enjoy!
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