Pan-Roasted Pork with Citrus Chipotle BBQ & Mango Habanero Salsa
• 4 ea Pork tenderloin cleaned
• 4 ea Garlic cloves
• 1 ea Bay leaf
• 1 tsp Oregano
• 1 tsp Sea salt
• 4 fl oz Dry white wine
• 4 fl oz Freshly squeezed lime juice
• 2 Tbsp Grapefruit juice fresh
• 2 Tbsp Orange Juice fresh
• 1 Tbsp Jerk seasoning
• 2 fl oz Olive oil
• 4 fl oz Sweet Baby Ray’s Citrus Chipotle Barbecue
• 4 fl oz Mango Habanero Black Bean Corn Salsa
Directions
- Place cleaned tenderloin in non-reactive pan.
- In a blender, combine garlic, bay leaf, oregano, salt, wine and juices
- Process until well blended.
- Pour over pork and let marinate in refrigerator 4-6 hours.
- Preheat cast iron skillet over medium high heat.
- Preheat convection oven to 350°F.
- Remove tenderloin from marinade and reserve.
- Sprinkle evenly on all sides with jerk seasoning.
- Place oil in pan and brown pork on all sides.
- Remove pan from heat and pour reserved marinade over pork and place pan in oven for 20 minutes until the internal temperature is 145°F.
- Remove from pan and cover with warm barbecue sauce, let stand for 5 minutes.
- Evenly slice tenderloin crosswise into ½” thick slices on serving platter and serve with island quinoa and black beans.
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