Jamaican pork tenderloin with fresh mango salsa

Ingredients:

• 900 g pork tenderloin (usually 2 small pieces)
• 4 crushed Scotch bonnet peppers (Please, put on gloves!)
• 1 serrano pepper, stemmed and seeded
• 2 cups chopped green onions
• Zest and juice of 1 orange
• 1/2 cup diced red onion
• 2 tablespoons apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp. vegetable oil
• 2 teaspoons of salt
• 2 tsp. brown sugar
• 2 tsp grated fresh ginger
• 1 teaspoon allspice
• 1/4 tsp paprika
• 1/4 tsp ground nutmeg
• 1/4 teaspoon black pepper
• 1/2 tsp ground cinnamon
• 2 cloves of garlic
• Mango Salsa (see recipe below)
• Boiled rice (optional)

Mango salsa:

• 1 mango, peeled and diced
• 1/2 cup diced red onion
• 1/2 cup diced red pepper
• 1/4 cup chopped green onions
• 1/4 cup shredded mint leaves
• Zest and juice of 1 lime
• 1 crushed jalapeño pepper
• Salt and ground black pepper

Preparation:

1. Place all ingredients except pork and salsa in a blender and blend until smooth.
   
   Place the pork tenderloin in a resealable plastic bag, add the marinade, and seal the bag. Make sure the meat is evenly coated with the marinade. Refrigerate the bag for 4-24 hours; the longer the meat marinates, the better.
2. Preheat the grill to high. Remove the pork from the marinade and discard the marinade.
   
   Grill the pork for 5-6 minutes per side, until the outside is charred and a thermometer inserted into the thickest part of the pork registers 145°F (63°C). Remove from the grill and let rest for at least 5 minutes before slicing. To serve, slice thinly across the grain and serve immediately with mango salsa and rice.
   
   Mango salsa: Combine all ingredients in a bowl. Refrigerate for at least 30 minutes before serving. Yield: approximately 2 tbsp.