Meal Prep with O2X: Jerk Pork Tenderloin


Jerk Pork Tenderloin with Grilled Corn-Peach Salsa with O2X EAT specialist AJ Fusco (@forkandhoseco

1-1.5 lb Pork Tenderloin
1 Ear of Corn
1 Ripe Peach, pitted and halved
1 Lime, zest and juice
1 Jalapeno, seeded
Salt, to taste
1 tsp. Olive Oil
Scallion and cilantro for garnish

Jerk Pork Tenderloin
– Combine ingredients for Jerk Spice in a bowl: 1 tsp. Black Pepper, 1 tsp. Ground Allspice, ½ tsp. Ground Cumin, ½ tsp. Ground Cinnamon, 1 tsp. Paprika, 1 tsp. Garlic Powder, 1 Tbsp. Dried Thyme, ½ tsp. Ground Nutmeg, 2 tsp. Salt
– Rub trimmed pork tenderloin with enough spice to cover, place in a ziplock bag for at least 30 min or up to overnight
-Grill over medium heat for 12-15 minutes, turning every 2 minutes, until the internal temperature reads 140*F
Grilled Corn-Peach Salsa
– Grill corn over medium-high heat until charred. Set aside to cool
– Rub peach halves with EVOO, grill on the cut side until lightly charred. Set aside to cool
– Dice jalapeno and place in a bowl with lime zest
– Place corn on its end in the same bowl as the jalapeno. Carefully cut the kernels off, scrape the cob with the backside of the knife
– Chop the grilled peach and add to the bowl
– Add the lime juice, a pinch of salt and EVOO. Taste and adjust seasoning
– Top the grilled pork with the salsa and garnish with sliced scallions and cilantro