Jamaican pork and mango stir-fry recipe

Ingredients

• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tbsp coriander
• 1 tbsp ginger
• 1 tbsp garlic powder
• ½ tbsp ground black pepper
• ½ tbsp cayenne pepper
• ½ tbsp ground nutmeg
• ½ tbsp ground cinnamon

• 1 pound pork tenderloin
• 1 tbsp jamaican spice mix
• 2 tsp olive oil
• 1" cube fresh ginger, freshly ground
• 1 mango, peeled and cubed
• 1 red bell pepper
• 2⁄3 cup orange or apple juice
• 1 tsp cornstrach
• 1 scotch bonnet pepper, minced
• ¼ cup sliced green onion

For Jamaican Spice Mix
1. Add all ingredients to a small bowl and stir to combine. Store the mixture in an airtight container. The flavors will start to diminish after 3 months but should be usable for up to a year.
For Stir-Fry
2. Trim any excess fat from the meat and slice into 1" rounds. Cut slices into 1⁄4" strips. Sprinkle the spice mix over the pork and let it rest in the refrigerator for 4–8 hours, or on the counter for 30 minutes.
3. Place a skillet over medium heat. Once it is heated, add the oil and pork. Toss continually for 2 minutes. Add the ginger, mango, and bell pepper and cook for another 2–4 minutes, or until the pork is no longer pink.
4. Whisk the orange juice, cornstarch, and the Scotch bonnet pepper in a small bowl. Pour into the skillet, stirring continually. Cook for 2–3 minutes till the sauce has thickened.
5. Sprinkle the green onion over the dish and serve it over rice while warm.