Jamaican Jerk Pork Tenderloin

• 2 tbsp (30 ml) Jamaican jerk spice paste
• 1 pork tenderloin, about 500 g
• 1 mango, peeled and finely chopped
• 1/2 cup (125 ml) each finely chopped red pepper and celery
• 1/4 cup (50 ml) each finely chopped green onion and coriander leaves
• 2 tbsp (30 ml) lime juice
• 1 tbsp (15 ml) canola oil
• 1 tsp (5 ml) honey
• 1/4 tsp (1 ml) each salt and pepper
• Lime wedges

Brush the jerk paste all over the tenderloin. Marinate at room temperature for 30 minutes or in the refrigerator for up to 24 hours.

Meanwhile, toss the mango with the red pepper, celery, green onion, coriander, lime juice, oil, honey, salt and pepper; set aside.

Select the "Sausage/Pork/Lamb" program and press "OK". Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the tenderloin on the grill and close the lid.

Cook until the indicator light has changed to the colour red. Transfer the tenderloin to a cutting board and tent with foil. Rest for 5 minutes before slicing. Serve with the mango salsa and lime wedges on the side.

Tips: Jamaican jerk paste can be purchased in the international or spice section of the supermarket. Serve the pork and salsa with cooked rice or flour tortillas. Substitute fresh pineapple for the mango if preferred. Use the "Poultry" program and try chicken breasts instead of the pork tenderloin.