Jerk-Spiced Pork Kabobs with Plum Relish
Jerk seasoning, a combination of chilies and other spices that has come to be used around the world, originated in Jamaica. Here, it lends a fiery kick to a cut of pork—the tenderloin—that because of its leanness requires a powerful flavoring component. The habanero is one of the hottest chilies, so you can decide how many you want to include. The plum relish, with its refreshing lime juice and mint, helps tame the heat.
Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Red Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 white or yellow onion, thickly sliced
- 4 green onions, white and green portions, thickly sliced
- 2 or 3 habanero chilies, seeded
- 2 tsp. ground allspice
- 2 tsp. dried thyme
- 1 tsp. freshly grated nutmeg
- 2 Tbs. canola oil
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1 pork tenderloin, about 1 1/4 lb., silverskin removed, pork cut
- into 3/4-inch cubes
- 3 plums, pitted and cut into 1/4-inch dice
- 3 Tbs. finely diced red bell pepper (optional)
- 1 1/2 Tbs. minced red onion
- 1 to 3 tsp. hot sauce, such as Pickapeppa Jamaican
- 2 tsp. fresh lime juice
- 8 to 12 fresh mint leaves, coarsely chopped
- 1 tsp. minced fresh cilantro