Recipes - Atlantis

23
Toast the spice blend ingredients in a dry skillet and
grind. In a blender or food processor, blend the
puree ingredients.
Combine the spice blend and puree mixtures in a
bowl and stir in the finishing ingredients.
Cut the pork tenderloin and season with salt. Spoon
desired amount of jerk marinade over the pork.
Marinade refrigerated overnight.
Tap off marinade and towel dry, skewer the pork
tenderloins and chargrill until cooked to your liking.
Cut into portions (2 skewers per portion) and plate
with Island Slaw and Mango Salsa.*
*See Side Dishes section for Island Slaw and Mango Salsa recipes.
Recipe provided by: Marketplace 23