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Prep 35min
Total1hr5min
Servings4
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Ingredients
Jerk Seasoning
4
cloves garlic, finely chopped
2
teaspoons dried thyme leaves
1
teaspoon packed brown sugar
1
teaspoon ground allspice
1/2
teaspoon salt
1/2
teaspoon cracked black pepper
1/4
to 1/2 teaspoon ground red pepper (cayenne)
1/4
teaspoon crushed dried sage leaves
Pork
4
bone-in pork loin or rib chops, about 3/4 inch thick (about 2 lb)
Salsa
1
medium mango, cut in half lengthwise, seed removed, peeled and chopped (1 cup)
1/4
cup finely chopped red onion
1
tablespoon finely chopped fresh or 1 teaspoon dried mint leaves
1
small jalapeño chile, finely chopped (2 to 3 teaspoons)
2
tablespoons lime juice
1/8
teaspoon salt
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Steps
1
In small glass or plastic bowl, mix jerk seasoning ingredients. Rub evenly on both sides of pork. Cover; refrigerate at least 30 minutes but no longer than 1 hour to blend flavors.
2
Meanwhile, in small bowl, mix salsa ingredients; cover and refrigerate until serving time.
3
Heat gas or charcoal grill. Place pork on grill over medium heat. Cover grill; cook about 15 minutes, turning once, until no longer pink when cut near bone and meat thermometer inserted in center reads 160°F. Serve pork with salsa.
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Mango adds a tropical flavor that particularly enhances pork and chicken. If fresh mangoes aren't available, use fresh or frozen (thawed) peaches.
Use 2 tablespoons of purchased Jamaican jerk blend seasoning, available in the supermarket with the spices.
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