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| 3 Packung | (1 1/4 to 1 1/2 lbs. each) pork tenderloins or 8 to 12 pork chops, 3/4" thick |
| 1/4 Tasse | Bottled jerk seasoning* |
| 1/2 Tasse | green pepper minced |
| 1/2 Tasse | red pepper minced |
| 1/4 Tasse | onion minced |
| 2 Esslöffel | green onion minced |
| 3 Esslöffel | orange juice fresh |
| 2 Esslöffel | vegetable oil |
| 1 1/2 Teelöffel | thyme |
| 1 1/2 Teelöffel | cinnamon |
| 1 1/2 Teelöffel | nutmeg |
| 1 1/2 Teelöffel | allspice |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | brown sugar |
| 1 Esslöffel | honey |
| 1 Teelöffel | cider vinegar |
| 2 mittel | Mangos, peeled and diced (2 cups) |
| 2 | Oranges, peeled, sectioned and diced |
| 1/2 | Red bell pepper, minced (1/2 cup) |
| 2 Esslöffel | parsley fresh, chopped |
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*Available in some supermarkets 1. Make marinade: Combine all marinade ingredients in large shallow dish. 2. Add pork to marinade, turning to coat. Cover and refrigerate 1 hour.
3. Thirty minutes before grilling, remove pork from refrigerator. Heat grill or broiler. Grill over medium heat 9 to 10 minutes per side for chops, 12 to 15 minutes per side for tenderloin. Or broil 3 inches from heat source 8 to 10 minutes per side for chops, 10 to 12 minutes per side for tenderloin until meat thermometer inserted in the thickest part= reaches
160°F. Let tenderloins stand 5 minutes, then slice thin diagonally.= Arrange
pork on serving platter. Top with Mango Relish.
Mango Relish: Combine honey and vinegar in medium bowl. Add mangos, oranges, red pepper and parsley, tossing to coat.
Per Serving Calories 365 Total Fat 10 g Saturated Fat 3 g Cholesterol 153 mg Sodium 424 mg Carbohydrates 17 g Protein 50 g
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