Transition to Fall: Caribbean Style Pork Tenderloin with Peach Salsa

This easy to prepare Caribbean Style Pork Tenderloin with Peach Salsa is bursting with flavors and colors.   It's the perfect dish to transition into fall cooking.

Caribbean Style Pork Tenderloin with Peach Salsa

As we roll into October the weather in Los Angeles is still quite warm, but there is a noticeable difference in the air, and the evenings are getting cooler.  It's time to transition our cooking methods and flavors toward fall.

Portk Tenderloin is a protein that is the perfect base for all types of spices. We'll start by using Jerk seasoning to give it some zesty flavor, and then topping it with a peach salsa using late summer ripe peaches.   This gives the dish a bold fruity yet spicy topping that goes perfectly with the pork.

If you haven't cooked a pork tenderloin, don't let that scare you.  It's actually very easy to prepare with a quick sear and a little oven action.  You will wonder why you haven't cooked ir before.  

Enjoy! 

What Ingredients do I need?

• Pork tenderloin
• Caribbean jerk seasoning
• Fresh peaches
• Red bell pepper
• Jalapeno pepper
• Red onion
• Garlic
• Cilantro
• Limes
• Olive oil

Substitutions and Variations

• Change out the peaches for another fruit such as mango, pineapple, or nectarine

• Try a Mexican style dish by using chili lime seasoning on the pork and pico de gallo as the salsa topping

Kitchen Tips and Notes

• Don't forget to trim the silver skin off the pork tenderloin.This piece is tough and chewey and doesn't melt in cooking like fat does and you should remove it before cooking. Here's a how to video.

• Take the pork tenderloin out of the refrigerator and set it on the counter to come to room temperature 30 minutes before cooking.

• Since the pork tenderloin is is so long go ahead and slice it in half for ease of cooking.

• Make sure to preheat your oven as you will be finishing the pork in the oven.

• Cooking method:  sear pork in a skillet, finish cooking in the oven.

• When you sear, leave the meat alone. Don't keep turning it over and over. Allow to brown on one side then turning to the next side. Brown all 4 sides.

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Caribbean Style Pork Tenderloin with Peach Salsa

serves 3-4

2 large or 3 medium peaches, chopped and peeled 
1 medium red pepper, chopped
1 jalapeno pepper, seeded and finely chopped
2 tablespoons finely chopped red onion
1 garlic clove, minced
1/8 teaspoon salt

1/8 teaspoon pepper

2 tablespoons fresh cilantro, rough chopped

1 tablespoon lime juice

2 tablespoons olive oil
1 tablespoon Caribbean jerk seasoning
1 pork tenderloin (1 pound)

 

Preheat your oven to 400 degrees. 

Remove the silver skin from the pork tenderloin and trim off any unwanted fat.  Season all side with Jerk seasoning. 

In a skillet over medium high heat add oive oil and allow it to get hot. Add the pork tenderloin and sear it until golden brown. Turn the pork and sear the other side.  Turn the pork on it's sides to sear the sides. The pork will not be cooked through at this point.

Place the pork on a baking sheet and place in the oven.  Cook for 6-8 minutes or until an internal temperature of 155 is reached. Remove from the oven to a cutting board and allow to rest 5-6 minutes. 

Meanwhile, In a small bowl combine the first nine ingredients; set aside. 

1. Slice the pork on a platter and top with salsa. Serve.

Jamaican Jerk Chicken Stir Fry

Yum

I have a friend that vacations in Jamaica every single year.  She loves the people, culture, beach, and of course the food.  She even got married there a few years back!  She had the perfect destination wedding.  I love to sit and listen to all her stories and adventures of Jamaica as I've never been there, but it's definitely on my bucket list.  

When she comes home she always brings me back something special.  I've gotten quite a bit of rum, which I totally LOVE! But I have to say that I'm extremely grateful that she brought me back some Jamaican jerk seasoning.  I love Jerk Chicken, and this spice blend is heaven, and it's what we are featuring today in my Jamaican Jerk Chicken Stir Fry.

The one that she brought me back is available here.  The Spice Hunter also make a good blend that you can find here.

JAMAICAN JERK CHICKEN STIR FRY

This recipe was adapted from my Caribbean Pork Stir Fry dish.  The basis is similar but I chose to use chicken instead of pork, and create a Jamaican jerk chicken flavored stir fry.  What a hit this was!  MGG practically inhaled this dish, having 2nds and wanting thirds!  This dish carries a little heat from the spices, but you can tone it down if you want by adding less seasoning.  It is also a little sweet from the plum sauce, so this brings you that sweet and spicy combination that everyone loves!

The combination of flavors, veggies, and spices is absolutely a winner In our books.  We will be making this dish often.  So why not add a little spice from Jamaica in your life.  This will be one dish the whole family will love.

Enjoy!




Jamaican Jerk Chicken Stir Fry

serves 4

2 tablespoon canola oil
3/4 lb of boneless chicken breasts, cut in to 1" pieces
1/3 cup cornstarch
2 - 3 teaspoons Jamaican jerk seasoning
3 of each color, red, yellow, and orange, mini bell peppers, cut into strips or chunks

1/2 medium onion, sliced

1 large zucchini, halved lengthwise, and sliced

1/4 cup of whole unsalted cashews (or peanuts)

1/2 cup bottled plum sauce

hot cooked rice 

In a wok or large skillet heat oil over medium-high heat.

In a pie pan add cornstarch and then dredge chicken pieces in the cornstarch until covered.  Add chicken to hot skillet and sprinkle with Jamaican jerk seasoning.  Cook for about 5 minutes or until no longer pink, stirring often.  Remove chicken from the skillet to a pan.  

Add the bell peppers, onion, and zucchini to the skillet.  Cook for 5-7 minutes until crisp tender.  (add additional canola oil if needed).  Add cashews to the skillet and stir until toasted, about 1 minute.  

Return chicken and any juices back to the skillet.  Add plum sauce to the skillet and toss to coat and sauce is heated through.  Serve over hot cooked rice.  

Items I used to make this dish:

• Island Spice Jerk Seasoning
• Lodge 10" cast iron skillet
• Dynasty Plum Sauce
• Argo Cornstarch
• Cashews

Other items you may like:

• Joyce Chen carbon steel wok
• The Spice Hunter Jamaican Jerk Blend
• Stir Fry Utensils
• Stir Fry Cookbook

This post contains affiliate links of items I use and recommend.  Should you choose to purchase an item a nominal fee is provided to me at no additional cost to you.

Weeknight wonder: Caribbean Pork Stir Fry

A couple of weeks ago we had 3 days of rain straight.  Boy did we ever need it!

I don't think I heard one person complain about the rain because of the dire need of water to ease the drought. Rain is a precious thing in Southern California.  All hail to the rain!

But with rain comes cold weather, dark evenings, and the need for comforting food. All on a weeknight.

My version of a Caribbean Pork Stir Fry will satisfy your comfort food craving along with being a quick weeknight dinner that you can make in 30 minutes or less. Guaranteed!

I had a few pork chops on hand so was ready to go when our hunger started to hit. It was raining outside and we were ready to eat and watch a movie.

This dish takes the flavors of the Caribbean, specifically Jamaica, and throws them together in a stir fry.  You get spicy jerk flavored pork along with the depth of bell peppers and onions, and throw in some plum sauce for a little sweetness.  That hot and sweet thing is totally going on here and tastes amazing! 

Lots of compliments were flying, which is always nice to hear. Now you don't need rain or snow to crave comfort food.  This is good anytime!  Make it tonight and see them rave about your cooking.  
Enjoy!




Caribbean Pork Stir Fry

serves 4

3 Tablespoons canola oil, divided

4 1" thick boneless pork loin chops

2 tsp Jamaican Jerk seasoning

1/2 onion, sliced

1 red bell pepper, seeded and sliced thin  

1 orange bell pepper, seeded and sliced thin  

1 yellow bell pepper, seeded and sliced thin 

1/4 peanuts 

1/2 cup plum sauce

hot cooked rice

Remove all fat from the pork chops and slice into long thin strips.  

Heat 2 Tablespoons of canola oil in a large skillet or wok over medium heat.  Add chicken and make sure they are in a single layer.  Sprinkle with jerk seasoning.  Stir meat, cooking until done about 5 minutes.  Remove to a plate.

Add the additional 1 Tablespoon of oil to the skillet and add the sliced onions and bell peppers.  Stir and allow to cook about 5 minutes until vegetables are slightly tender.  Add peanuts and stir to roast, about 1 minute.  Return the pork and any accumulated juices to the skillet.  Add the plum sauce and stir to coat all the ingredients.

Serve over hot rice.  Enjoy!