Post by marlaoh on Aug 30, 2002 6:55:34 GMT -6
Pork Barbecue with Melon Salsa
1-1/2 cups chopped honeydew melon
1-1/2 cups chopped cantaloupe melon
1 cup sliced strawberries
1 tablespoon snipped fresh mint
1 tablespoon fresh lemon juice
1 tablespoon honey
4 teaspoons Jamaican jerk seasoning
2 lean pork tenderloins (about 1-1/2 pounds total)
1. For salsa, combine honeydew, cantaloupe, strawberries, mint, lemon juice, and honey in a medium mixing bowl. Cover and chill for up to 1 hour.
2. Sprinkle Jamaican jerk seasoning evenly over meat, pressing onto surface. In a grill with a cover, arrange preheated coals around a drip pan for indirect cooking. Test for medium heat above the pan. Place pork on grill rack above drip pan. Cover and grill for 30 to 45 minutes or until a meat thermometer inserted in center registers 160 degrees F. Slice and serve with salsa. Makes 6 servings.
1-1/2 cups chopped honeydew melon
1-1/2 cups chopped cantaloupe melon
1 cup sliced strawberries
1 tablespoon snipped fresh mint
1 tablespoon fresh lemon juice
1 tablespoon honey
4 teaspoons Jamaican jerk seasoning
2 lean pork tenderloins (about 1-1/2 pounds total)
1. For salsa, combine honeydew, cantaloupe, strawberries, mint, lemon juice, and honey in a medium mixing bowl. Cover and chill for up to 1 hour.
2. Sprinkle Jamaican jerk seasoning evenly over meat, pressing onto surface. In a grill with a cover, arrange preheated coals around a drip pan for indirect cooking. Test for medium heat above the pan. Place pork on grill rack above drip pan. Cover and grill for 30 to 45 minutes or until a meat thermometer inserted in center registers 160 degrees F. Slice and serve with salsa. Makes 6 servings.