Jerk Pork Tenderloin with Pineapple Salsa

Serving Size: 4
Total Time:


  • 0.25 cup canola oil
  • salt
  • 2 pork tenderloins, 14 ounce each
  • 1 1-inch piece of fresh ginger
  • 0.25 tsp fresh grated nutmeg
  • 1 tsp thyme leaf
  • 1 tsp freshly ground black pepper
  • 2 tsp ground allspice
  • 1 Tbsp light brown sugar
  • 1 Tbsp freshly grated nutmeg
  • 1 Tbsp low-sodium soy sauce
  • 2 Scotch bonnet or habanero chiles, stemmed and seeded
  • 2 clove garlic, smashed
  • 2 scallions, thickly sliced
  • Pineapple-Jicama Salsa


1. In a blender, combine 3 tablespoons of the oil with the scallions, garlic, chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme, nutmeg and ginger. Puree until smooth. Transfer the marinade to a resealable plastic bag. Add the pork tenderloins, turning to coat. Seal the bag, pressing out the air, and refrigerate for 4 to 8 hours.

2. Light a grill or preheat a grill pan. Remove the pork from the marinade. Brush with the remaining 1 tablespoon of oil and season generously with salt. Grill the pork over moderately low heat, turning occasionally, until an instant-read thermometer reaches 135 when inserted in the center of the meat, about 20 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve with the salsa.

Related Recipe: Pineapple-Jicama Salsa