Rice pudding made in Guatemala. Serve warm or cool.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ cup fresh peaches, peeled and diced
- 1 small red bell pepper, chopped
- 2 tablespoons finely chopped red onion
- 2 tablespoons minced fresh cilantro
- 1 tablespoon lime juice
- 1 clove garlic, minced
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 tablespoon Caribbean jerk seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon seasoned salt
- 1 pork tenderloin
Instructions
- Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
- Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.
- You can substitute fresh parsley for the cilantro, and can use pineapple instead of peaches.
Nutrition Facts
| Calories | 233 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 2 g |
| Sodium | 580 mg |
| Sugars | 6 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This is an excellent recipe. Made 8/7/22 for family Sunday dinner. Everyone loved the tenderloin. Coating was tasty, but not overpowering. Loved the peach salsa, too, and it was a perfect complement to the pork. I used parsley instead of cilantro.
I made this tonight and it was GREAT! The only thing I did different was to add a bit more brown sugar. I liked it so much that as I was making the rub I doubled the recipe so that I would have some left over to use on chicken. Living here in FL there are a lot of jerk places to eat but I never really care for them. This recipe is soooo much better. Thank you so much for sharing.
delicious!
Made exactly as described and it turned out deliciously! Great summer recipe that’s not too sweet or too spicy.