Chef Michael Salmon

Caribbean Pork

Michael Salmon

Caribbean Pork

Pork is the perfect meat to match up with my Caribbean spice mix. This recipe is from my first cookbook and was featured on my restaurant menu for the first few years. Caribbean dishes like this one really highlight intense flavors and bold-bright colors.

In the warmer months I often coat a whole pork tenderloin with canola oil, salt and Caribbean spice mix, marinate it for 2 hours and grill it on a hot barbecue grill or on my Traeger Grill/Smoker. The mango salsa is the ideal “cool” accompaniment for the spicy pork. The red pepper diamonds I refer to in this recipe are made by cutting 3/8 inch slices of red bell peppers, and cutting each slice on an angle in about 1/2 inch pieces, creating the diamonds.

Caribbean Pork
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Caribbean Pork

Recipe by Michael SalmonCourse: AppetizersCuisine: CaribbeanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

45

minutes

Ingredients

  • 1 whole pork tenderloin (about 1 1/4 pounds)

  • 2 Tablespoons canola oil

  • 1 Tablespoon Caribbean dry spice mix (click here for recipe)

  • 1/2 teaspoon Kosher salt

  • lime slices, red bell pepper diamonds and cilantro sprigs for garnish 

  • Mango-Cilantro Salsa

  • 1 ripe mango, cut into 1/4-inch cubes

  • 2 Tablespoons finely chopped red onion

  • 2 Tablespoons finely chopped green bell pepper

  • 2 Tablespoons finely chopped red bell pepper

  • 1/8 habanero chili, minced (more if you like it hot) 

  • 5 sprigs cilantro, chopped

  • 1/2 lime, juiced

  • Kosher salt and white pepper to taste

Directions

  • Remove the fat and silver skin from the pork tenderloin.
  • Coat the pork with canola oil and sprinkle with the Caribbean dry spice mix and kosher salt. Let marinate for at least 2 hours in the refrigerator.
  •  Preheat the oven to 350-degrees F.
  • Heat a large sauté or grill pan over high heat. Place the pork tenderloin in the hot pan and sear, sealing in the juices. Turn every 20 seconds or so, browning all sides. Transfer the pork to an ovenproof pan and roast in the oven for about 35–40 minutes, or until the internal temperature reaches 140-degrees F.
  • Remove from the oven and let the pork rest for 5 minutes.
  • To serve, garnish each plate with a lime slice, red bell pepper diamonds and cilantro sprigs. Place a spoonful of salsa on the plate and slice the pork into 3/8-inch slices on the bias.
  • Divide the pork between the four plates, fanning it out. Serve.
  • Mango-Cilantro Salsa
  • To make the mango salsa, combine all ingredients and mix well.
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