“Found in great papaya recipe search.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare Jerk seasoning paste by combining all ingredients in a blender or food processor until a smooth paste. Place pork and jerk paste in a zip lock bag and refrigerate 20 minutes or up to 1 day.
  2. In a bowl combine banana, chutney, 1 tablespoon lime juice and coconut. Set aside.
  3. Prepare barbecue for indirect cooking. Place drip pan between coals. Place pork in center of grill above drip pan. Cover barbecue, open vents and cook until meat thermometer inserted in thickest part of pork registers 155F, about 20 minutes for tenderloins.
  4. Transfer to platter and keep warm. Cook pasta until just done. Drain well and return to pan. Add broth and store over medium heat until pasta has absorbed most of broth.
  5. Mix in vinegar, minced cilantro, remaining 3 tablespoons lime juice mixed with sugar.
  6. Cut pork across grain into 1/2 inch thick slices.
  7. Serve over pasta and garnish with papaya and cilantro sprigs.
  8. Serve with banana chutney relish to add to taste.

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