V's Grilled Jerk Pork Tenderloin and Pineapple Mango-Kiwi Salsa

"This recipe is one of the best grilled jerk tenderloin recipes served with its own Pineapple Mango-Kiwi Salsa. The flavors of the two balance the heat of the spicy seasoning and the sweet of the Pineapple Salsa. Recipe courtesy of the Queen Bs ZWT3 (Won 1st place in a Jerk Contest) :)"
 
Download
photo by lazyme photo by lazyme
photo by lazyme
photo by kymgerberich photo by kymgerberich
photo by Caroline Cooks photo by Caroline Cooks
photo by lazyme photo by lazyme
photo by Debi9400 photo by Debi9400
Ready In:
35mins
Ingredients:
25
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • DIRECTIONS.
  • Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor.
  • Coat pork tenderloin and Marinate at least 4 hours or overnight. The longer it marinates, the more flavor the pork absorbs.
  • Pineapple Mango-Kiwi Salsa.
  • Put all in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle.
  • Grill tenderloin, covered, over indirect medium heat for 10 minutes each side.
  • Juices should run clear or temperature 160 degrees.
  • Let roast sit about 10 minutes to let juices settle.
  • Slice and serve with Pineapple Salsa.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. emidttveit
    We loved this recipe. Like another reviewer, I used a crock pot because I had pork shoulder, but I had great luck with it. I made the rub 24 hours ahead of cooking, and the salsa as well. I didn't have a food processor last time I made this and it took me forever, but I am really slow at chopping. <br/><br/>To convert to pulled pork, I accordingly multiplied the rub ingredients per weight, then added a little extra. I also added a lot of extra juice and even a cup or so of ginger ale. I had no problems with this burning. I'll be making 11 lbs of pork in the crock pot this way for a party on Saturday. I am very excited to have a food processor this time around.
     
  2. adopt a greyhound
    I made half a recipe, chilled for 5 hours then cooked inside as it is very cold here. Wonderful flavors that meld together. DH loved this one and look forward to doing it on the grill next time.
     
  3. Spencer #2
    We loved this recipe, especially the salsa. Without the salsa, the pork would have been dry. I think I would make the salsa to serve over many other meats. It would be great with chicken.
     
  4. KPD123
    fantastic, beautiful, and super flavorful dish! i served this when my in-laws were in town. they were impressed! it was nice because i marinated the tenderloins the day before and made the salsa the day before too, so it was a total make-ahead dish! i loved how easy it was to throw together! thanks for this impressive keeper, v!
     
  5. bobybaloony
    the marinade and all that looks great and i am a huge jerk fan but i didnt like this jerk or neither the salsa ... sorry
     
Advertisement

Tweaks

  1. Marlitt
    I used boneless skinless chicken breast the flavor was great. I had never made jerk before but know that I have I'll be making it again. I salsa has great flavors I used strawberries instead of the kiwi (alergic) but turned out great. Thanks.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes