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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Jerk Pork Tenderloin Sliders with Mango Chutney Recipe

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This recipe for Jerk Pork Tenderloin Sliders with Mango Chutney is from McMAHON FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 2 Pork Tenderloins
Jerk Sauce or paste
Teriyaki Marinade - Island Teriyaki
Orange Juice
Mango Chutney - Major Grey's
Olive Oil
Round Slider Rolls - Potato (if you can find it, but any fresh roll will work)
Directions:
Directions:
Combine Jerk Sauce, Juice from Oranges (can use any citrus or pineapple juice), Teriyaki Marinade. Remove silver skins from Pork Tenderloins and put them in a gallon Ziplock bag. Pour in marinade, seal and refrigerate overnight. I usually put the bags into a bowl to prevent any spillage in your refrigerator. Pat tenderloins dry for searing. When ready, pour some oil into a large skillet using med-high heat. Put tenderloins into the skillet and quickly brown on all sides, searing in the juices. When browned all around, transfer pork to a baking sheet and bake in a 375 degree oven until the temperature of the pork reaches 135 degrees. Pull tenderloins out of oven loosely cover with aluminum foil and let rest. Pork can be refrigerated for storage until ready to slice and assemble the sliders. When ready, slice pork in 1/4 " pieces, slather mango chutney on one side of rolls and top with slices of the pork making the slider.
Personal Notes:
Personal Notes:
A nod to Grand Case Mon. This is a real crowd pleaser except for those that cannot tolerate the heat from the Jerk. For me I whip out my dreads, put on some reggae and chow down.

 

 

 

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