Jamaican Jerk Pork Tenderloin

• 2 tbsp (30 ml) Jamaican jerk spice paste
• 1 pork tenderloin, about 1 lb (500 g)
• 1 mango, peeled and finely chopped
• 1/2 cup (125 ml) finely chopped red bell pepper
• 1/2 cup (125 ml) finely chopped celery
• 1/4 cup (50 ml) finely chopped green onion
• 1/4 cup (50 ml) finely chopped coriander leaves
• 2 tbsp (30 ml) fresh 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 bell pepper, celery, green onion, coriander, lime juice, oil, honey, salt and pepper; set aside.

Turn the grill on. Select the program Pork 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 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.