Go Back
Jerk Pork Tenderloin with

Jerk Pork Tenderloin with Pineapple Salsa

Course Main Course
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 -8
Author Cheri


Jerk Marinade:

  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 tablespoon coriander
  • 1 teaspoon cloves
  • 1 teaspoon allspice
  • 1 teaspoon black pepper
  • 1 bunch green onions chopped
  • 1 large brown onion roughly chop
  • 2 to 3 Scotch Bonnet peppers habenero
  • 10 sprigs thyme leaves picked
  • 10 garlic cloves
  • 1/2 cup fresh lime juice
  • 1 cup soy sauce
  • 1/2 cup coconut sugar or brown sugar
  • 1 Tablespoon kosher salt
  • 2 1 to 1 1/2-pound pork tenderloins, trimmed of fat
  • 1/2 cup fresh lime juice
  • 1 cup Jerk Marinade
  • 2 teaspoons sea salt


  • Mix spices in a large bowl.
  • Make Marinade: To the bowl of a food processor, add the scallions, onion, Scotch Bonnets, thyme and garlic. Puree until smooth. Transfer puree into the bowl of spices. Add the lime juice or vinegar, soy sauce and sugar and stir well to combine.
  • Cook Pork: Mix lime juice and Jerk Marinade; turn to coat meat well. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.
  • Preheat a grill to medium-low. Remove the meat from the marinade, leaving some of the marinade clinging to the surface of the meat. Season the meat with the kosher salt and lightly oil the grill grates. Place the tenderloins on the grill and cook, turning occasionally, until the pork is just cooked through and nicely browned on the outside and a thermometer inserted into the center registers 145 to 150 degrees F, 28 to 30 minutes.
  • Remove the tenderloins from the grill and allow to rest for at least 10 minutes before serving. When ready to serve, slice the tenderloins into 1/2-inch thick slices on a slight diagonal and serve fanned out on a plate,