15-Minute Caribbean Pork Tenderloin
with Mango-Chayote Salsa & Grilled Lime
Cooking time
15 minutes
Servings
2/4
Calories
450 /serving
This BBQ paleo dinner radiates warm Caribbean energy. The pork tenderloin grills alongside halved lime so you can be sure the results are juicy. Serve the smoky spiced meat in slices over a smooth avocado purée, with a sunny finish from a mango and crisp chayote salsa. It’s all sent off with a squeeze of lime.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 50g Sliced red onions
- 2 Limes
- 2 Chayotes
- 1 Mango
- 57g Avocado purée
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
You will need:
Peeler
Oil
BBQ
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
3 g
Sodium
220 mg
Total Carb
39 g
Sugars
20 g
Protein
42 g
Fibre
10 g
Preparation
Grill the pork & lime
Heat the BBQ on high, making sure to oil the grill first. Pat the pork dry with paper towel and rub with a drizzle of oil; season with the spices and S&P. Halve 1 lime (double for 4 portions) and drizzle with oil. Add the pork* to the BBQ and grill, flipping at least twice, 10 to 12 min., until cooked through. In the last 3 min., add the halved lime, cut-sides down, and grill until beginning to brown. Transfer to a cutting board.
Mise en place
Meanwhile, juice the remaining lime. In a large bowl, combine the onions, lime juice and S&P. Peel and pit the mango; small-dice. Peel and small-dice the chayotes.
Make the salsa
To the bowl of onions, add the mango, chayotes, a drizzle of oil and S&P.
Plate your dish
Divide the avocado purée between your plates and spread out in a circular motion. Top with the pork (slice beforehand if desired). Spoon the salsa over the pork. Squeeze the juice from the grilled lime over. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
