Recipes Jerk Pork Tenderloin with Pineapple Salsa 3.0 (3,109) Add your rating & review 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 By Nick Fauchald Updated on July 16, 2017 Print Rate It Share Share Tweet Pin Email 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 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. 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. Rate it Print