Home Food And Drinks Virtually Summer season: Jerk Pork with Mango Chutney

Virtually Summer season: Jerk Pork with Mango Chutney





It is nearly summer time and Arizona is already heating up with temps within the 100’s!  The hotter climate at all times makes me need dishes with recent fruits that remind me of tropical getaways! 


This was one of many first recipes I ever created, and it nonetheless SINGS to my tastebuds each time I make it.  You may substitute the rice for every other selection, however I extremely counsel getting all of the substances for the mango chutney.  It is undoubtedly the star of the present on this recipe!




Jerk Pork Tenderloin with Mango Chutney and Coconut Basmati Rice


Prep Time: 30 minutes / Cook dinner Time: Four hours 30 minutes / Servings: 4


  • 1 cup Basmati Rice 

  • 14 oz. (one can) Lite Coconut Milk 

  • 2 Mangoes, peeled, seeded and chopped

  • 2 Crimson Bell Peppers, seeded and chopped 

  • Four chopped Scallions 

  • half of cup Freshly Squeezed Orange Juice 

  • 1 lb. pork tenderloin 

  • 1/Four cup Golden Raisins 

  • 1/Four cup Cilantro 

  • half of cup crushed Macadamia nuts 

  • 1 half of cups low-sodium hen broth 

  • 2 tablespoon Additional Virgin Olive Oil 

  • Three tbsp. Apple Cider Vinegar 

  • 1 tsp recent grated ginger (I used my zesting device) 

  • 1 half of tsp Pumpkin Pie Spice 

  • 1 tbsp floor allspice 

  • half of tsp Cloves (floor) 

  • half of tsp. crimson chile flake 

  • salt and pepper



  1. In a medium saucepan, warmth 1 Tbsp olive oil on excessive warmth. Add 1 cup Basmati rice and toast the rice for 2-Three minutes, stirring continually. Stir in 1 cup gentle coconut milk, and half of cup water. Season with salt, carry to a boil, scale back warmth to simmer, cowl and proceed to cook dinner till rice is comfortable and liquid is absorbed, about 20-25 minutes. Take away from warmth and put aside.

  2. In a separate, medium saucepan, add mangoes, crimson bell pepper, chopped scallions, grated ginger, orange juice, apple cider vinegar, 1/Four tsp. crimson chile flake and half of tsp. Pumpkin pie spice.  Season with salt and pepper and stir till all substances are mixed. Cook dinner on medium warmth till vegetables and fruit are comfortable, and juices are decreased, about 25 minutes. Stir in golden raisins and Macadamia nuts in final 2-Three minutes of cooking.

  3. Minimize the pork tenderloin into dice measurement items. In a big skillet, warmth 1 Tbsp olive oil on medium warmth. Add pork and season with salt and pepper.  Brown the meat for about Three minutes on either side.  Switch the meat to a crock pot and add 1 cup low-sodium hen broth, 1 Tbsp. floor allspice, half of tsp. Floor cloves, 1 tsp. pumpkin pie spice and 1/Four tsp. crimson chile flake. Stir till substances are mixed. Cook dinner the meat on excessive within the crock pot for about Three hours, till meat is able to be shredded with a fork.

  4. Take away the meat from the crock pot, shred with a fork and switch it again to the crock pot. Regulate seasoning and add one other half of cup hen broth if vital. Proceed to cook dinner in crock pot for a further 30-40 minutes. 

  5. To serve: form half of cup coconut rice in a half of cup measuring cup. Place on plate. Spoon the shredded pork tenderloin onto the plate over rice. Spoon the mango chutney on high of the pork.  Garnish with chopped cilantro.