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RECIPE: JERK SPICED LOIN CHOPS WITH MANGO MINT SALSA

Grill

30 Minutes

Difficulty: Simple
These Jerk Spiced Loin Chops are bringing in some serious Caribbean-inspired flavors. Marinated in fresh aromatics, habanero peppers for some flavorful heat, and a fragrant blend of warm spices- cooked over the hot grill and then cooled down with a refreshing mango mint salsa on top. It’s the perfect summer dish to add to your lunch or dinner menu.
RECIPE BY JORDAN CABATIC
Ingredients
  • 1 pack of Maui Nui venison loin chop
  • 2 garlic cloves, peeled and whole
  • 1-2 habanero peppers, seeds removed (can sub for 1 tsp cayenne pepper)
  • 2 tbsps fresh thyme (leaves only)
  • 1 tbsp fresh ginger
  • 2 scallions, white and green parts, cuts in thirds
  • 1/4 tsp allspice
  • 1/4 tsp cumin
  • 1/4 tsp nutmeg
  • 1 tsp smoked paprika
  • 1/4 tsp white pepper (can sub with black pepper)
  • 1 tsp salt
  • 2 tsp adobo seasoning
  • 1/2 Tbsp coconut sugar (can sub with brown or white sugar)
  • 2 Tbsp low sodium shoyu (soy sauce)
  • Juice of 1 lime
  • Olive oil
  • Mango salsa (see ingredients below)
Directions
Step 1:

Start by preparing the venison loin chops. Rinse with cold water and pat completely dry. Trim away any silver skin.

Step 2:

Next, using a food processor, add garlic, ginger, thyme leaves, scallions, habanero pepper, dry seasonings, sugar, shoyu, lime juice, and a generous drizzle of olive oil. Blend the marinade until well combined.

Step 3:

Place the shoulder blade chops in the bowl, turning to coat the meat in the marinade. 
Place in refrigerator and allow to marinate overnight.

Step 4:

Prepare the mango mint salsa right before cooking the loin chops. Set in fridge until ready to eat.

Step 5:

Set up the grill with charcoal, wood, or a mixture of both. Once the grill is hot, place the meat on the grill and continuously flip pieces every 2-3 minutes, while basting each side with the marinade as you flip. 

Step 6:

Cook the loin chops until you have reached an internal temperature of 132-135° for medium-rare or until desired doneness. Then remove meat from the grill onto a cutting board, cover with foil, and let rest for about 5 minutes.

*Note For an alternative cooking method, sear on a cast-iron pan stovetop on medium-high heat.

Step 7:

Top the grilled loin chops with mango mint salsa and serve alongside rice. Enjoy!


MANGO MINT SALSA INGREDIENTS:
  • 1 mango, diced  (not too ripe)
  • 1 tbsp fresh mint leaves, finely minced
  • 1 small jalapeno, seeds removed and finely diced 
  • 1 tbsp shallots, finely diced
  • juice and zest of 1 lime
  • 1 tsp salt
Step 1:

In a small bowl, combine all ingredients and mix well.

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