Caribbean Pork Loin

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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2 cups coconut milk, unsweetened
1/4 cup fresh lime juice
1-2 Habanero chiles, seeded, finely minced (more if desired for heat)
1 tsp coriander powder
1 tsp allspice powder
1/2 tsp cinnamon powder
1/2 tsp nutmeg
1/4 tsp thyme
1 tsp fresh ginger, grated
1/4 tsp white pepper, freshly ground
1/2 tsp salt

The Pork Tenderloin:
2 lbs pork tenderloin, fat and sheath trimmed, sliced into 1/2 inch thick medallions
1 Tbsp fresh lime juice
3 garlic cloves
1 sweet white onion, chopped
1 red bell pepper, seeded, chopped coarse
1/2 tsp white pepper, freshly ground
1/2 tsp sea salt
1/4 cup cilantro chopped for garnish


Combine sauce ingredients together in a blender and puree to a smooth blend. Set aside.

Toss the pork slices in a bowl with the lime juice and a pinch of salt and white pepper. Set aside.

Heat oil in a large heavy skillet over medium hot heat. Add garlic and onion and sauté 3 minutes.

Add the pork, mix well and cook for 5 minutes more. Then stir in the bell pepper, salt, pepper, and sauté for 3 more minutes.

Stir in the sauce and when it starts to bubble, reduce heat to low and cook for 8 minutes more. Stir occasionally and add a little water if sauce appears too thick. Adjust seasoning if needed. Serve over brown or white basmati rice with a side of salad.