Caribbean Pork With Butter Pea Toss

• 1 pound pork tenderloin
• 3 tablespoons olive oil, divided
• 1 1/2 teaspoons salt, divided
• 1 tablespoon Caribbean jerk seasoning
• 3 cups fresh or frozen butter peas
• 1/4 cup chopped fresh parsley
• 1 teaspoon fresh thyme leaves
• 1/4 cup fresh lemon juice
• 1 tablespoon sugar
• 1/2 teaspoon dried crushed red pepper
• 1/4 teaspoon ground black pepper

1. Preheat grill to 350u0b0 to 400u0b0 (medium-high) heat. Remove silver skin from tenderloin, leaving a thin layer of fat. Rub 1 Tbsp. olive oil, 1/2 tsp. salt, and 1 Tbsp. Caribbean seasoning over tenderloin.
2. Grill tenderloin, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155u0b0. Remove from grill, and let stand 5 minutes before slicing.
3. Meanwhile, bring butter peas and water to cover to a boil in a 3-qt. saucepan over high heat; reduce heat to medium, and simmer 25 minutes; drain. Combine peas, next 6 ingredients, and remaining 2 Tbsp. olive oil and 1 tsp. salt. Serve with sliced pork.

pork tenderloin, olive oil, salt, caribbean jerk seasoning, butter, parsley, thyme, lemon juice, sugar, red pepper, ground black pepper

Taken from www.myrecipes.com/recipe/caribbean-pork-with-butter-pea-toss (may not work)