Jerk Pork Tenderloin with Pineapple Salsa is a tender grilled tenderloin with a spicy and sweet salsa. The flavors come together for a perfect week night diner or company dish.
While my husband has perfected steak on the grill, I haven’t had him try pork tenderloin. I bought him a thermometer that has a remote probe that he hadn’t had a chance to try so we experimented with this recipe. The pork was cooked perfectly which he claims is all due to the thermometer. (Fathers’ day is coming up if you need a gift idea) Even if you don’t have a remote thermometer, use some type of meat thermometer, otherwise, I think we have a tendency to cook pork to death.
The jerk marinade tenderizes the pork and gives it a slightly spicy flavor on the outside. We didn’t even need a butter knife to cut it. I was a little nervous about adding habernera peppers but they added just enough heat. I loved the mixture of spices, which we don’t typically use on meat, like nutmeg, ginger and allspice. The result was an incredibly tender piece of meat with an unexpected seasoning that paired perfectly with the pork. (try saying that three times)
I topped this with a pineapple salsa with jicama, jalapeño and onion. The jicama and pineapple were just what you needed to cut the jalapeño. The combination made a beautiful dish that we all enjoyed. If you’re in a hurry, try the pineapple salsa from Whole Foods, it’s fresh and a great alternative.
Jerk Pork Tenderloin with Pineapple Salsa Recipe
Ingredients
Pork tenderloin
- ¼ cup canola oil
- 2 scallions thickly sliced
- 2 cloves garlic smashed
- 2 habanero chiles stemmed and seeded
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 2 teaspoons allspice
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- ¼ teaspoon nutmeg
- 1 inch fresh ginger piece or 1 teaspoon dried
- 28 ounce pork tenderloins 2 total
- salt
Salsa
- 2 tablespoons red onion chopped
- 1 tablespoon lime juice
- 3 cups fresh pineapple cut into ½ inch pieces
- 2 tablespoons fresh pineapple juice
- 1 cup jicama peeled and cut into ¼ inch pieces
- 3 tablespoons cilantro chopped
- 1 tablespoon brown sugar
- 1 jalapeno stemmed and seeded and finely chopped
- 1 scallion thinly sliced
Instructions
- In a food processor, combine 3 tablespoons of oil with all remaining ingredients except the pork. Puree until smooth. Transfer the marinade to a large resealable plastic bag. Add the pork tenderloins, turning to coat. Seal and refrigerate for 4-8 hours.
- Preheat the grill to moderately low heat. Remove the pork from the marinade and brush with 1 tablespoon of oil and season with salt. Cook on grill turning occasionally until instant-read thermometer registers 135º, about 20 minutes. Transfer to a cutting board and let rest for 10 minutes. Slice and serve with salsa.
- SALSA:
- In a bowl, combine onion and lime juice and let stand for 10 minutes. Add the remaining ingredients and toss well.
Nutrition
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