Jerk Pork Tenderloin with Pineapple Salsa

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The Good News Pork tenderloin is leaner than skin-on chicken and delicious in the spicy, smoky recipe here. Capsaicin, the chemical that makes chiles taste hot, can help boost metabolism; for extra fire, add the chile seeds to the marinade.Plus: F&W's Grilling Guide More Pork Recipes

Jerk Pork Tenderloin with Pineapple Salsa
Photo: © Kana Okada
Active Time:
30 mins
Total Time:
1 hrs
Yield:
4

Ingredients

  • 1/4 cup canola oil

  • 2 scallions, thickly sliced

  • 2 garlic cloves, smashed

  • 2 Scotch bonnet or habanero chiles, stemmed and seeded

  • 1 tablespoon low-sodium soy sauce

  • 1 tablespoon fresh lime juice

  • 1 tablespoon light brown sugar

  • 2 teaspoons ground allspice

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon thyme leaves

  • 1/4 teaspoon freshly grated nutmeg

  • One 1-inch piece of fresh ginger

  • 2 pork tenderloins (14 ounces each)

  • Salt

  • Pineapple-Jicama Salsa

Directions

  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.

Notes

One Serving with Salsa 390 cal, 12 gm fat, 2 gm sat fat, 28 gm carb, 5 gm fiber.

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