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Jerk Pork Tenderloin with Pineapple Salsa
No shortage of flavor here.

Want a quick Caribbean-inspired culinary escape? This easy pork tenderloin is rubbed with jerk seasoning and paired with a fresh pineapple salsa for a taste of the tropics.
Ingredients
- 2 Tbsp.
dry jerk seasoning (see Tip)
- 4 tsp.
olive oil, divided
- 1
1 1/4-pound pork tenderloin
- 1 cup
long-grain rice
Kosher salt
- 3 Tbsp.
fresh lime juice, plus lime wedges for serving
- 1/2
small red onion, finely chopped
- 1/2
jalapeño, seeded and finely chopped
- 1
small pineapple (about 2 pounds), peeled, cored, and chopped (2 cups)
- 1/4 cup
cilantro leaves and stems, finely chopped
Directions
- Step 1Heat grill to medium. In small bowl, whisk together jerk seasoning and 2 tablespoons oil; rub all over pork tenderloin. Grill pork, covered, turning occasionally, until grill marks appear on all sides and internal temperature reaches 145°F, 18 to 22 minutes. Transfer pork to cutting board and let rest 5 minutes before slicing.
- Step 2Meanwhile, in medium saucepan, combine rice, 1 1/4 cups water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat and simmer, covered, until rice is just tender, 12 to 14 minutes. Remove from heat and let sit, covered, until ready to serve.
- Step 3In medium bowl, stir together lime juice, red onion, jalapeño, 1/4 teaspoon salt, and remaining 2 tablespoons oil; let sit 5 minutes, then fold in pineapple and cilantro.
- Step 4Serve jerk pork with rice topped with pineapple salsa and more cilantro. Serve with lime wedges for squeezing.
Recipe Tip: If you’re using no-salt-added jerk seasoning, add 1/2 teaspoon kosher salt when whisking together the seasoning and oil.
NUTRITIONAL INFORMATION (per serving): About 569 calories, 20.5 g fat (4 g saturated), 94 mg cholesterol, 729 mg sodium, 60 g carbohydrates, 1 g fiber, 13 g sugar (0 g added sugar), 35 g protein

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